Chun Byung Soo
Professor Â
FOOD SCIENCE & TECHNOLOGY
Pukyong National University
Korea
Biography
Chun Byung Soo holds as a Professor in food science & technology at Pukyong National University, Korea. His Research mainly focus on Nutraceuticals extraction using supercritical fluids (SCFs), Protein hydrolysis by supercritical water, Protein extraction and purification by reversed micelles, Designed-particles preparation using SCFs.
Research Interest
Food Engineering/Separation Process
Publications
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Tanbirul Haque AS, Chun BS (2016) Particle formation and characterization of mackerel reaction oil by gas saturated solution process. J Food Sci Technol 53: 293-303.
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Getachew AT, Chun BS (2017) Molecular modification of native coffee polysaccharide using subcritical water treatment: Structural characterization, antioxidant, and DNA protecting activities. Int J Biol Macromol 99: 555-562.
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Saravana PS, Cho YJ, Park YB, Woo HC, Chun BS (2016) Structural, antioxidant, and emulsifying activities of fucoidan from Saccharina japonica using pressurized liquid extraction. Carbohydr Polym. 20: 518-525.
