산업식품공학(Food Engineering Progress)

About Food Engineering Progress

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE). The journal aims to publish high quality periodicals presenting recent advance and the state-of-the-art in various aspects of food engineering. The journal covers specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology.
Reaserch article

Aug 28, 2026

Development of plant-based fat analogs mimicking animal fat through optimized volatile profiles and emulsion gel rheology

Shinjae Park

Food Eng. Prog. 2026;30:260029
https://doi.org/10.13050/foodengprog.260029

As the plant-based meat market continues to expand, developing fat analogs that reproduce the characteristic flavor and texture of animal fat remains a major challenge. In this study, plant-based emulsion gels were developed to effectively mimic the sensory and structural properties of animal fat. The lipid phase was first optimized using SPME-GC/MS to reproduce the volatile flavor profiles of the target animal fats (lard and tallow). The optimized lipid blend was subsequently incorporated into the biopolymer-based emulsion gels. Rheological te...
Reaserch article

Aug 12, 2026

Efficacy evaluation of enzyme-treated Nypa fruticans extracts
효소 처리 니파야자 추출물의 효능 평가

Yong-Jik Lee, Myong-Ki Kim
이용직, 김명기

Food Eng. Prog. 2026;30:260011
https://doi.org/10.13050/foodengprog.260011

Nypa fruticans has long served various purposes in daily life. Recent studies have explored the physiological properties, such as antioxidant and anti-inflammatory activities of N. fruticans secondary metabolites, along with methods to improve extraction efficiency. This study evaluated the efficacy of an enzyme-treated N. fruticans extract, as well as its extraction efficiency after hydrolytic enzyme treatment. Based on bioactive compound analysis, the optimal treatment temperature for N. fruticans's cellulase and viscozyme was confirmed to be...
Reaserch article

Jul 27, 2026

Effects of White Rice, Brown Rice, and Wheat Flours on the Quality Characteristics and Glycemic Response of Noodles
백미, 현미 및 밀가루로 제조한 면의 품질 특성과 혈당반응 평가

Sungmin Cho, Yewon Jeong, Jahmin Lee, Wonchul Lim, Suyong Lee, Tae-Gyu Lim
조성민, 정예원, 이자민, 임원철, 이수용, 임태규

Food Eng. Prog. 2026;30:260022
https://doi.org/10.13050/foodengprog.260022

This study compared the quality characteristics and glycemic responses of noodles prepared with white rice, brown rice, and wheat flour. Noodles was prepared through mixing, kneading, sheeting, cutting, and boiling, followed by the evaluation of its textural and cooking properties. Acute glycemic responses to noodle powder were assessed in C57BL/6 mice, while the long-term dietary effects were examined in db/db mice fed an AIN-93G-based diet supplemented with 30% noodle powder. Wheat noodles exhibited the highest maximum tensile force and exten...
Reaserch article

Jul 27, 2026

Quality properties of muffins supplemented with rice bran fermentate
미강 발효물을 첨가한 머핀의 품질 변화

Hayeon Jeong, Na Ryeon Han, Junyoung Park, Gyeong Mi Lee, Su Kyung Jo, Jung-Kue Shin
정하연, 한나련, 박준영, 이경미, 조수경, 신정규

Food Eng. Prog. 2026;30:260027
https://doi.org/10.13050/foodengprog.260027

In this study, the quality characteristics of muffins supplemented with rice bran fermentate (RBF) were evaluated. Muffin samples were prepared by replacing 3%, 6%, 9%, 12%, and 15% of the total weight with RBF, which had a solid content of 19.13±0.11%. With increasing RBF supplementation, pH decreased from 7.68 to 6.58–7.26, whereas moisture content increased from 26.03% to 28.84%. The baking loss increased from 7.57% in the control to 7.81–8.47% with RBF addition, whereas height, weight, volume, and specific volume decreased. Hardness ...
Research article

Jul 21, 2026

Microbial decontamination of mung bean sprouts by washing with plasma-activated water produced using a pilot-scale system
파일럿 규모 시스템에서 생산된 플라즈마 활성화수로 세척한 숙주의 미생물 저해

Sohee Yoon, Il Ryeong Kwon, Sea Cheol Min
윤소희, 권일령, 민세철

Food Eng. Prog. 2026;30:260009
https://doi.org/10.13050/foodengprog.260009

A pilot-scale plasma-activated water (PAW) generation system was developed, and PAW was used to wash mung bean sprouts to study the effects of PAW treatment on the inactivation of indigenous aerobic bacteria and quality of mung bean sprouts. When the mung bean sprouts were washed with PAW, the inactivation effect on indigenous bacteria increased as the treatment time increased from 1 min to 6, 10, and 30 min, with a maximum reduction of 1.5 log CFU/g. No significant differences were observed in the pH and color values of mung bean sprouts washe...
Research article

Jul 21, 2026

Cytotoxicity and genotoxicity of silicon dioxide as a food additive anti-caking agent
식품첨가물 고결방지제 이산화규소의 세포독성 및 유전독성

Han-Na Nam, Chae-Yoon Lee, Soo-Jin Choi
남한나, 이채윤, 최수진

Food Eng. Prog. 2026;30:260017
https://doi.org/10.13050/foodengprog.260017

Amorphous silicon dioxide (silica, SiO2) is widely used as an anti-caking agent in products such as chocolate and powdered foods. Although SiO2 is generally considered safe at standard usage levels, concerns regarding its safety persist because research suggests that it may induce inflammation, intestinal dysfunction, and neurotoxicity at the cellular level. In this study, the potential cytotoxicity and genotoxicity of SiO2 as a food additive anti-caking agent were investigated in an intestinal epithelial cell line at practical intake levels, w...
Research article

Jul 07, 2026

Inactivation of Vibrio parahaemolyticus by intense pulsed light treatment

Hui Sub Um, Junyoung Park, Gyeong Mi Lee, Jung-Kue Shin

Food Eng. Prog. 2026;30:260014
https://doi.org/10.13050/foodengprog.260014

In this study, the antimicrobial efficacy of intense pulsed light (IPL) treatment against Vibrio parahaemolyticus was investigated using various operational parameters. The effects of voltage (700–1,000 V) and distance (4–12 cm) on bacterial inactivation were systematically evaluated, and energy density measurements and kinetic modeling were performed to optimize the treatment conditions. Total energy density and UV-C percentage increased significantly with higher voltage, achieving the maximum UV-C percentage of 15.69% at 1,000 V. Surface ...
Research article

Jul 01, 2026

Nondestructive classification of native starches by using machine learning-assisted hyperspectral imaging: effects of particle size and moisture content
머신러닝 기반 초분광 이미지를 이용한 생전분의 비파괴 분류: 입도 및 수분함량의 영향

Da Eun Lee, Gyeong A Jeong, Chang Joo Lee, Suyong Lee
이다은, 정경아, 이창주, 이수용

Food Eng. Prog. 2026;30:260016
https://doi.org/10.13050/foodengprog.260016

In this study, a framework has been presented for classifying native starches by using hyperspectral imaging in combination with machine learning, to improve the classification performance of machine learning models under controlled preprocessing conditions such as particle size and moisture content. Hyperspectral analysis revealed a substantial overlap among the different types of native starches, indicating limitations in the classification on the basis of raw hyperspectral data. The starch classification performance of the machine learning m...
Research article

Jun 15, 2026

Effects of saltiness enhancement and reduction of sodium intake by using brewed and brewed low-sodium soy sauces

Su-A Lee, Chaeyoung Mun, Su Been Oh, Sanghun Kim, Gyeong Mi Lee, Jung-Kue Shin

Food Eng. Prog. 2026;30:260013
https://doi.org/10.13050/foodengprog.260013

The aim of this study was to compare the saltiness enhancement effect of brewed and low-sodium soy sauces by using sensory evaluation and an electronic tongue and evaluate the sodium reduction potential of low-sodium soy sauce under practical cooking conditions. A total of eight samples, including one Japanese brand (standard, S) and three domestic brands (A, B, and C), each comprising a general brewed soy sauce (GS) and a brewed low-sodium soy sauce (LS), were analyzed. Sensory evaluation and electronic tongue analysis confirmed a stronger sal...
Research article

Jun 09, 2026

Safety assessment of Levilactobacillus brevis KU15151 as a probiotic candidate on the basis of phenotypic and genomic analyses

Huijin Jeong, Dae Kyung Kang, Hyun Dong Paik, Young-Seo Park

Food Eng. Prog. 2026;30:260015
https://doi.org/10.13050/foodengprog.260015

Probiotic candidates require rigorous strain-level safety assessments prior to functional food applications because safety-relevant properties are not universally conserved across strains within the same species. The aim of this study was to evaluate the safety of Levilactobacillus brevis KU15151 in accordance with Food and Agriculture Organization/World Health Organization, European Food Safety Authority (EFSA), and Korean Ministry of Food and Drug Safety guidelines, through phenotypic assays and whole-genome-based analyses. The minimum inhibi...
Research article

Jun 08, 2026

Effects of sun, heated-air, and near-infrared drying on the retention of bioactive compounds and color stability in red pepper powder

Jueun Kwon, Seongeun Moon, Kanphassorn Wimonmuang, Young-Sang Lee

Food Eng. Prog. 2026;30:260012
https://doi.org/10.13050/foodengprog.260012

The quality of red pepper (Capsicum annuum L.) powder is significantly affected by drying conditions. In this study, we compared the effects of three drying methods, sun drying, heated-air drying, and near-infrared drying, on the capsaicinoids, sugars, fatty acids, tocols, phytosterols, and ASTA value of red pepper powder. Heated-air drying yielded the highest fructose (138.8 mg/g) and glucose (135.1 mg/g) levels, whereas sucrose (5.8 mg/g) was detected in only sun-dried pepper. Capsaicinoid contents were not significantly affected by the dryin...
Research article

May 31, 2026

Effects of the integrated treatment of plasma-activated water and ultrasound on the microbial inactivation and quality of radish sprouts
플라즈마 활성화수와 초음파를 병합한 처리가 무순의 미생물 저해 및 품질에 미치는 영향

Eun Joon Joe, Sea Cheol Min
조은준, 민세철

Food Eng. Prog. 2026;30:260008
https://doi.org/10.13050/foodengprog.260008

This study evaluated the effects of ultrasound (US) treatment using plasma-activated water (PAW) as the medium (UP treatment) and a sequential treatment consisting of US followed by PAW (US→PAW treatment) on the inactivation of indigenous mesophilic aerobic bacteria and the color and antioxidant activity of radish sprouts. The PAW was generated by applying a surface dielectric barrier discharge to 1 L distilled water for 60 min. The UP treatment involved immersing 5 g of radish sprouts in 500 mL of PAW followed by ultrasound treatment (700 W,...
Research article

May 31, 2026

Molecular characterization of vancomycin resistance mechanisms in the probiotic Enterococcus faecium KU22001

Yejin Kang, Huijin Jeong, Young-Seo Park

Food Eng. Prog. 2026;30:260010
https://doi.org/10.13050/foodengprog.260010

The presence of antibiotic resistance in probiotic bacteria has raised concerns about the safety of the strains used in food systems. This study elucidated the molecular mechanisms underlying vancomycin resistance in Enterococcus faecium KU22001 using integrated genomic and physiological analyses. The minimum inhibitory concentration (MIC) for vancomycin was determined using the broth microdilution method and whole-genome sequencing was performed to identify resistance-associated genes. The E. faecium KU22001 had a very high MIC for vancomycin ...
Review article

Feb 24, 2026

Postbiotics as functional alternatives to probiotics in food and animal feed: health effects and industrial potential

Seok-cheol Cho

Food Eng. Prog. 2026;30:260004
https://doi.org/10.13050/foodengprog.260004

Probiotics provide benefits for gut health, immune modulation, and skin and mental health. However, their use is limited by concerns regarding antibiotic resistance, poor intestinal colonization, strain-specific effects, and inter-individual variability. In contrast, postbiotics, including culture broth, are inactivated by heat or pressure yet retain immunomodulatory, anti-inflammatory, intestinal barrier–protective, and antioxidant activities through cell wall components, proteins, and metabolites. They contribute to the alleviation of intes...
Research article

Feb 19, 2026

Study on the applications of magnetic resonance imaging technique to agricultural and food products
자기공명영상 기술의 농식품 분야 활용 연구

Sooyeon Lim, Seong Min Kim
임수연, 김성민

Food Eng. Prog. 2026;30:260006
https://doi.org/10.13050/foodengprog.260006

This study examined nondestructive analysis of internal quality characteristics and physical changes in fresh agricultural products using magnetic resonance imaging (MRI) and evaluated its potential as a quality assessment tool. Korean melons, pears, and onions were selected, and changes in internal tissues, damage, and heterogeneity were qualitatively analyzed. After seven days of storage, moisture was redistributed from the flesh to the peel and stem-end regions in melon samples, resulting in increased signal intensity in the two regions on M...
Research article

Feb 12, 2026

Quality characteristics of functional dried sweet potato strips supplemented with soybean pulp
콩비지 첨가가 고구마 말랭이의 품질 특성에 미치는 영향

Hanbyul Lim, Eunjin Kim, Kwang-Pyo Kim, Jeehwan Choe, Sooah Kim
임한별, 김은진, 김광표, 최지환, 김수아

Food Eng. Prog. 2026;30:250035
https://doi.org/10.13050/foodengprog.250035

Soybean pulp, a nutrient-rich byproduct of soymilk and tofu production, offers potential functional benefits. This study investigated the effects of soybean pulp supplementation on the nutritional and functional properties of dried sweet potato strips. In order to evaluate these properties, protein and dietary fiber content, color parameters, antioxidant activity, and free amino acid levels were analyzed. Soybean pulp supplementation significantly increased the protein and dietary fiber content, antioxidant activity, and free amino acid levels....
Research article

Feb 11, 2026

Changes in antigenicity and allergenicity of soybean 2S proteins induced by enzymatic hydrolysis
효소 가수분해에 따른 대두 2S 단백질의 항원성 및 알레르기성 변화

Dong-Eun Sung, Seung-Yong Lim
성동은, 임승용

Food Eng. Prog. 2026;30:260002
https://doi.org/10.13050/foodengprog.260002

This study investigated the effects of high pressure (HP) treatment combined with enzymatic hydrolysis on the antigenicity and allergenicity of soybean 2S proteins. HP treatment alone (100–600 MPa) did not induce noticeable changes in the protein profiles or antigenicity. Enzymatic hydrolysis resulted in enzyme-dependent changes in protein degradation and antigenicity. Among the enzymes tested, alkaline protease showed the most substantial degradation of soybean 2S proteins, resulting in the residual antigenicity of < 10%. IgE-binding anal...
Research article

Feb 06, 2026

Application of Lactiplantibacillus pentosus SC65 as a probiotic for functional synbiotic yogurt

Yoonjeong Cho, Sulhee Lee, Huijin Jeong, Young-Seo Park

Food Eng. Prog. 2026;30:250050
https://doi.org/10.13050/foodengprog.250050

Based on previously established probiotic function of Lactiplantibacillus pentosus SC65, this study aimed to produce synbiotic yogurt using L. pentosus SC65 as a probiotic and fructooligosaccharide (FOS) as a prebiotic. Functional properties of the resulting yogurt were evaluated after incubating for 21 days. The pH of the yogurt slightly decreased with the increase in incubation time, whereas titratable acidity and lactic acid production increased. Syneresis degree in the FOS-containing yogurt decreased as the water-holding capacity increased....
Research article

Feb 06, 2026

A scoping review of obesity-related genetic studies using the Korean Genome and Epidemiology Study published in 2010–2025

Seoyeon Park, Heejung Park

Food Eng. Prog. 2026;30:260001
https://doi.org/10.13050/foodengprog.260001

Obesity is a multifactorial condition resulting from complex interactions between lifestyle factors and genetic predispositions. As genetic susceptibility to obesity differs across ethnic groups, identifying population-specific genetic markers is essential for effective obesity prevention and management. This study reviewed obesity-related genetic studies conducted in Korean populations to identify obesity-associated genetic predisposition markers in this population. An exploratory literature review was conducted on studies published between 20...
Research article

Feb 05, 2026

Effects of Peucedanum japonicum Thunberg root extract addition on quality characteristics and antioxidant activity of tofu
갯기름나물 뿌리 추출물의 첨가가 두부의 품질특성 및 항산화 활성에 미치는 영향

Yu-Jin Park, Hee-Jeong Oh, Seung-Yong Lim
박유진, 오희정, 임승용

Food Eng. Prog. 2026;30:250037
https://doi.org/10.13050/foodengprog.250037

This study investigated potential application of Peucedanum japonicum Thunberg root extract as a functional food ingredient by evaluating the quality characteristics and antioxidant activity of tofu containing different extract concentrations. No significant differences were observed in the pH, acidity, moisture content, or color between the control and root extract-treated groups. Textural analysis showed that hardness, cohesiveness, chewiness, springiness, and gumminess decreased, whereas adhesiveness increased with increasing root extract co...
Research article

Feb 05, 2026

Nutritional components and bioactive compound analysis of Sinanogold thinned apple
시나노골드 적과 사과의 영양성분 및 생리활성 분석

Kyung-Chul Shin, Yeong-Su Kim, Do-Yeon Kim, Kwangmo Hwang, Chae Sun Na, Chang-Su Park
신경철, 김영수, 김도연, 황광모, 나채선, 박창수

Food Eng. Prog. 2026;30:250048
https://doi.org/10.13050/foodengprog.250048

This study investigated nutritional composition and bioactive properties of thinned Shinanogold apples to evaluate their potential as functional food and cosmetic ingredients. Thinned Shinanobold apples exhibited markedly higher vitamin C (16.22 mg/100 g), total phenolics (886.27 mg GAE/100g), and total flavonoids (31.54 mg QE/g) levels than mature apples. The antioxidant capacity, assessed using DPPH and ABTS radical scavenging assays, was significantly higher in thinned apples (74% and 72%, respectively) than in mature apples (48% and 52%, re...

CURRENT ISSUE: Aug 2026, Vol. 30

Reaserch article Development of plant-based fat analogs mimicking animal fat through optimized volatile profiles and emulsion gel rheology Shinjae Park Food Eng. Prog. 2026;30:260029 https://doi.org/10.13050/foodengprog.260029 HTML PDF PubReader	Reaserch article Efficacy evaluation of enzyme-treated Nypa fruticans extracts 효소 처리 니파야자 추출물의 효능 평가 Yong-Jik Lee, Myong-Ki Kim 이용직, 김명기 Food Eng. Prog. 2026;30:260011 https://doi.org/10.13050/foodengprog.260011 HTML PDF PubReader
Reaserch article Effects of White Rice, Brown Rice, and Wheat Flours on the Quality Characteristics and Glycemic Response of Noodles 백미, 현미 및 밀가루로 제조한 면의 품질 특성과 혈당반응 평가 Sungmin Cho, Yewon Jeong, Jahmin Lee, Wonchul Lim, Suyong Lee, Tae-Gyu Lim 조성민, 정예원, 이자민, 임원철, 이수용, 임태규 Food Eng. Prog. 2026;30:260022 https://doi.org/10.13050/foodengprog.260022 HTML PDF PubReader	Reaserch article Quality properties of muffins supplemented with rice bran fermentate 미강 발효물을 첨가한 머핀의 품질 변화 Hayeon Jeong, Na Ryeon Han, Junyoung Park, Gyeong Mi Lee, Su Kyung Jo, Jung-Kue Shin 정하연, 한나련, 박준영, 이경미, 조수경, 신정규 Food Eng. Prog. 2026;30:260027 https://doi.org/10.13050/foodengprog.260027 HTML PDF PubReader
Research article Microbial decontamination of mung bean sprouts by washing with plasma-activated water produced using a pilot-scale system 파일럿 규모 시스템에서 생산된 플라즈마 활성화수로 세척한 숙주의 미생물 저해 Sohee Yoon, Il Ryeong Kwon, Sea Cheol Min 윤소희, 권일령, 민세철 Food Eng. Prog. 2026;30:260009 https://doi.org/10.13050/foodengprog.260009 HTML PDF PubReader	Research article Cytotoxicity and genotoxicity of silicon dioxide as a food additive anti-caking agent 식품첨가물 고결방지제 이산화규소의 세포독성 및 유전독성 Han-Na Nam, Chae-Yoon Lee, Soo-Jin Choi 남한나, 이채윤, 최수진 Food Eng. Prog. 2026;30:260017 https://doi.org/10.13050/foodengprog.260017 HTML PDF PubReader
Research article Inactivation of Vibrio parahaemolyticus by intense pulsed light treatment Hui Sub Um, Junyoung Park, Gyeong Mi Lee, Jung-Kue Shin Food Eng. Prog. 2026;30:260014 https://doi.org/10.13050/foodengprog.260014 HTML PDF PubReader	Research article Nondestructive classification of native starches by using machine learning-assisted hyperspectral imaging: effects of particle size and moisture content 머신러닝 기반 초분광 이미지를 이용한 생전분의 비파괴 분류: 입도 및 수분함량의 영향 Da Eun Lee, Gyeong A Jeong, Chang Joo Lee, Suyong Lee 이다은, 정경아, 이창주, 이수용 Food Eng. Prog. 2026;30:260016 https://doi.org/10.13050/foodengprog.260016 HTML PDF PubReader
Research article Effects of saltiness enhancement and reduction of sodium intake by using brewed and brewed low-sodium soy sauces Su-A Lee, Chaeyoung Mun, Su Been Oh, Sanghun Kim, Gyeong Mi Lee, Jung-Kue Shin Food Eng. Prog. 2026;30:260013 https://doi.org/10.13050/foodengprog.260013 HTML PDF PubReader	Research article Safety assessment of Levilactobacillus brevis KU15151 as a probiotic candidate on the basis of phenotypic and genomic analyses Huijin Jeong, Dae Kyung Kang, Hyun Dong Paik, Young-Seo Park Food Eng. Prog. 2026;30:260015 https://doi.org/10.13050/foodengprog.260015 HTML PDF PubReader
Research article Effects of sun, heated-air, and near-infrared drying on the retention of bioactive compounds and color stability in red pepper powder Jueun Kwon, Seongeun Moon, Kanphassorn Wimonmuang, Young-Sang Lee Food Eng. Prog. 2026;30:260012 https://doi.org/10.13050/foodengprog.260012 HTML PDF PubReader	Research article Effects of the integrated treatment of plasma-activated water and ultrasound on the microbial inactivation and quality of radish sprouts 플라즈마 활성화수와 초음파를 병합한 처리가 무순의 미생물 저해 및 품질에 미치는 영향 Eun Joon Joe, Sea Cheol Min 조은준, 민세철 Food Eng. Prog. 2026;30:260008 https://doi.org/10.13050/foodengprog.260008 HTML PDF PubReader
Research article Molecular characterization of vancomycin resistance mechanisms in the probiotic Enterococcus faecium KU22001 Yejin Kang, Huijin Jeong, Young-Seo Park Food Eng. Prog. 2026;30:260010 https://doi.org/10.13050/foodengprog.260010 HTML PDF PubReader	Review article Postbiotics as functional alternatives to probiotics in food and animal feed: health effects and industrial potential Seok-cheol Cho Food Eng. Prog. 2026;30:260004 https://doi.org/10.13050/foodengprog.260004 HTML PDF PubReader
Research article Study on the applications of magnetic resonance imaging technique to agricultural and food products 자기공명영상 기술의 농식품 분야 활용 연구 Sooyeon Lim, Seong Min Kim 임수연, 김성민 Food Eng. Prog. 2026;30:260006 https://doi.org/10.13050/foodengprog.260006 HTML PDF PubReader	Research article Quality characteristics of functional dried sweet potato strips supplemented with soybean pulp 콩비지 첨가가 고구마 말랭이의 품질 특성에 미치는 영향 Hanbyul Lim, Eunjin Kim, Kwang-Pyo Kim, Jeehwan Choe, Sooah Kim 임한별, 김은진, 김광표, 최지환, 김수아 Food Eng. Prog. 2026;30:250035 https://doi.org/10.13050/foodengprog.250035 HTML PDF PubReader
Research article Changes in antigenicity and allergenicity of soybean 2S proteins induced by enzymatic hydrolysis 효소 가수분해에 따른 대두 2S 단백질의 항원성 및 알레르기성 변화 Dong-Eun Sung, Seung-Yong Lim 성동은, 임승용 Food Eng. Prog. 2026;30:260002 https://doi.org/10.13050/foodengprog.260002 HTML PDF PubReader	Research article Application of Lactiplantibacillus pentosus SC65 as a probiotic for functional synbiotic yogurt Yoonjeong Cho, Sulhee Lee, Huijin Jeong, Young-Seo Park Food Eng. Prog. 2026;30:250050 https://doi.org/10.13050/foodengprog.250050 HTML PDF PubReader
Research article A scoping review of obesity-related genetic studies using the Korean Genome and Epidemiology Study published in 2010–2025 Seoyeon Park, Heejung Park Food Eng. Prog. 2026;30:260001 https://doi.org/10.13050/foodengprog.260001 HTML PDF PubReader	Research article Effects of Peucedanum japonicum Thunberg root extract addition on quality characteristics and antioxidant activity of tofu 갯기름나물 뿌리 추출물의 첨가가 두부의 품질특성 및 항산화 활성에 미치는 영향 Yu-Jin Park, Hee-Jeong Oh, Seung-Yong Lim 박유진, 오희정, 임승용 Food Eng. Prog. 2026;30:250037 https://doi.org/10.13050/foodengprog.250037 HTML PDF PubReader
Research article Nutritional components and bioactive compound analysis of Sinanogold thinned apple 시나노골드 적과 사과의 영양성분 및 생리활성 분석 Kyung-Chul Shin, Yeong-Su Kim, Do-Yeon Kim, Kwangmo Hwang, Chae Sun Na, Chang-Su Park 신경철, 김영수, 김도연, 황광모, 나채선, 박창수 Food Eng. Prog. 2026;30:250048 https://doi.org/10.13050/foodengprog.250048 HTML PDF PubReader

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