노준희 교수(생활과학대학 식품영양학과)

o (2011) B.A., Chonnam National University
o (2013) M.A., Chonnam National University
o (2017) Ph.D., Chonnam National University

o (2022~Present) Assistant Professor, Kyungpook National University, Daegu
o (2021~2022) Managing Director, Center for Child-care Foodservice Management, Jindo
o (2019~2022) Assistant Professor, Songwon University, Gwangju
o (2019) Senior Researcher, Center for Food and Bioconvergence, Seoul National Univeristy, Seoul
o (2017~2018) Postdoctoral Researcher, Chonnam National Univerisity, Gwangju

1. Culinary Science
- Development of gluten-free bread using rice flour
- Quality characteristics and sensory evaluation of Korean traditional starch-based food products (Rice cake, rice noodle, Yakwa, Yugwa, etc)
- Physicochemical properties of rice and other cereal for their utilization
2. Cereal Science and carbohydrate chemistry
- Modifications: Physical, chemical, and enzymatic modifications of starches to enhance their properties for improving carbohydrate functionality in food
- Applications: Development of nanoparticle and 3D printing material using carbohydrate sources
- Applications: Development of nanoparticle and 3D printing material using carbohydrate sources

o Structures and digestibility of B-type high-amylose rice starches compared with A-type high-amylose rice starches, J Cereal Sci 112:103713, 2023
o Quality characteristics of oven-baked Yukwa produced with different soaking periods of waxy rice flour, Korean J Food Cook Sci 39(5):365-374, 2023
o Effect of different degrees of milling on the protein composition in brown rice brans, J Food Meas Charact 16:214-221, 2022
o Improvement of resistant starch content and baking quality of cross-linked soft rice flour, Food Sci Biotechnol 29(12):1695-1703, 2020
o Preparation of functional rice cake by using β-carotene-loaded emulsion powder, J Food Sci Technol 57:4514-4523, 2020
o Preparation and characteristics of octenyl succinic anhydride-modified partial waxy rice starches and encapsulated paprika pigment powder, Food Chem 295:466-474, 2019