학력

• 한림대학교 이학사
• 한림대학교 식품영양학 이학석사
• 한림대학교 식품영양학 이학박사

경력

• 2024. 3. ~ 2026. 2. 한림대학교 한국영양연구소 연구원

연구분야 소개

• 효소적 포접 기술 기반 기능성 전달 시스템 개발
• 생리활성 물질의 수용성·안정성 개선 연구
• 식품·바이오 소재 응용 및 산업화 연구

강의 교과목

• 식품학, 기능성식품학

학술 활동 - (1) 논문

• Da-Hee Kim, Tae-Ho Choi, Ji-Hoon Park, Su-Hyeon Kim, Seo-Jin Jeon, Hyun-Mo Jeong, Jae-Hoon Shim. Development of sustainable gel systems with thermo–sensitive properties by enzymatic modification of upcycled rice cake flour. Food Chemistry: X 37, 104095, 2026
• Dam-Seul Ko, Hyun-Mo Jeong, Yu-Jeong Shin, Da-Woon Jeong, Na-Ri Kim, Jae-Hoon Shim. Comparison of novel α-glucosidases in glycoside hydrolase family 97 isolated from Bacteroides thetaiotaomicron. Enzyme and Microbial Technology 190, 110696, 2025
• Jin-Woong Beak, Hee-Su Cho, Hae-Na Kang, Min-Young Kim, Yeon-Jin Yu, Tae-Ho Choi, Da-Hee Kim, Hyun-Mo Jeong, Jae-Hoon Shim. Preparation of cyclodextrin glucanotransferase-modified starch for enhanced freeze-thaw stability of dumpling wrappers. Starch – Stärke 77(10), e70104, 2025
• Hyun-Mo Jeong , Hae-Na Kang , Min-Young Kim , Hee-Su Cho , Jin-Woong Baek , Yeon-Jin Yu , Jae-Hoon Shim. Enhanced physicochemical properties of isoflavone derivatives through enzymatic encapsulation using cyclodextrin glucanotransferase. Food Hydrocolloids 161, 110874, 2025
• Eun-Hyeong Lee, Hyun-Mo Jeong, Eun-A Kim, Ye-Rim Lee, and Jae-Hoon Shim. Analysis of licorice extract components to enhance commercial use and increase extraction yields. Journal of the Korean Society of Food Science and Nutrition 52(12), 1290-1296, 2023
• Eun-A Kim, Ye-Rim Lee, Eun-Hyeong Lee, Hyun-Mo Jeong, Byung Sik Kang, Byung-Hak Kim, Sang Jae Park, Jae-Hoon Shim. Development and applications of enzymatic modified starch with high water solubility providing a continuous supply of glucose. International Journal of Biological Macromolecules 250, 126107, 2025
• Hyun-Mo Jeong, Hae-Na Kang, Ye-Rim Lee , Eun-A. Kim , Eun-Hyeong Lee , Jae-Hoon Shim. Improved low water solubility of fisetin by enzymatic encapsulation reaction using cycloamylose produced by cyclodextrin glucanotransferase. Process Biochemistry 130, 138-146, 2023
• Ye-Rim Lee , Hyun-Mo Jeong , Ji-Soo Kim , Eun-A Kim , Eun-Hyeong Lee , Jae-Hoon Shim. Enzymatic formation of cyclic maltooligosaccharides for the application of quercetin inclusion complex. Carbohydrate Polymers 310, 120722, 2023
• Eun-Hyeong Lee, Hyun-Mo Jeong , Eun-A Kim, Ye-Rim Lee and Jae-Hoon Shim. Development of fermented rice water to improve the quality of garaetteok, a traditional korean rice cake. Foods 12(3), 642, 2023
• Ji-Soo Kim, Eun-A Kim, Ye-Rim Lee, Eun-Hyeong Lee, Hyun-Mo Jeong, and Jae-Hoon Shim. Development of ketchup and mayonnaise made with modified starch. Journal of the Korean Society of Food Science and Nutrition 51(1), 87-92, 2022
• Ji-Soo Kim, Seung-Hye Woo, Hyun-Mo Jeong, Yu-Jeong Shin, Eun-A Kim, Ye-Rim Lee, Eun-Hyeong Lee, and Jae-Hoon Shim. Component analysis of the Kudzu (Pueraria lobata) root and development of puerarin and starch extraction method. Journal of the Korean Society of Food Science and Nutrition 51(1), 82-86, 2022
• Seung-Hye Woo, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi, Jae-Hoon Shim. Development of freeze-thaw stable starch through enzymatic modification, Foods 10(10), 2269, 2021
• Hyun-Mo Jeong, Yeontaek Lee, Yu-Jeong Shin, Seung-Hye Woo, Ji-Soo Kim, Da-Woon Jeong, Sooyong Shin, Sung Ho Jeon, Jae-Hoon Shim. Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrol. Food Chemistry 345, 128777, 2021