232 Gongneung-ro, Nowon-gu, Seoul, 01811, korea
Tel :+82-2-970-6794
Fax : +82-2-970-6800
Copyright © Seoul National University of Science&Technology. All rights Reserved.
Department of Food Science and Technology
Name |
Woo-Ju Kim |
TEL |
02-970-6737 |
E-mail |
wjk700@seoultech.ac.kr |
Journal Papers
◾ Evaluation of various mushroom-based scaffolds for application to cellular agriculture, FOOD CHEMISTRY, vol.488, 2025김우주
◾ Developing an air impingement dry cleaning device and investigating the factors affecting nonfat dry milk residue removal from stainless steel surfaces, JOURNAL OF DAIRY SCIENCE, vol.108 No.9 pp.9345~9358, 2025김우주
◾ Evaluation of beef quality using machine learning based on the CIELAB color space, Food Control, 2025김우주
◾ Development of pea protein-derived 3D foam scaffolds cross-linked with heat and tannic acid for cellular agriculture applications, CURRENT RESEARCH IN FOOD SCIENCE, vol.11, 2025김우주
◾ Management of clean-in-place wastewater using a hybrid membrane process (nanofiltration-forward osmosis-DCMD): Influence of operating conditions, CHEMICAL ENGINEERING JOURNAL, vol.516, 2025김우주
◾ Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms, CURRENT RESEARCH IN FOOD SCIENCE, vol.10, 2025김우주
◾ Future protein alternative: recent progress and challenges in cellular agriculture, FOOD SCIENCE AND BIOTECHNOLOGY, vol.34 No.2 pp.423~445, 2025김우주
◾ Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system, LWT-FOOD SCIENCE AND TECHNOLOGY, vol.213 pp.116924~116924, 2024김우주
◾ Plant-based biomaterials as scaffolds for cellular agriculture, Future Foods, vol.10 pp.100468~100468, 2024김우주
◾ Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications, FOOD HYDROCOLLOIDS, vol.160 pp.110823~110823, 2024김우주
◾ A diffusion-driven model for deposit removal during water rinse, International Journal of Food Science & Technology, vol.59 No.10 pp.7381~7390, 2024김우주
◾ Clean-In-Place (CIP) wastewater management using nanofiltration (NF)-forward osmosis (FO)-direct contact membrane distillation (DCMD): Effects of draw salt, Food Research International, vol.178, 2024김우주
◾ Forward osmosis and direct contact membrane distillation: Emerging membrane technologies in food and beverage processing, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol.93, 2024김우주
◾ Synergistic effects of 915 MHz microwave heating and essential oils on inactivation of foodborne pathogen in hot-chili sauce, INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.398, 2023김우주
◾ Recovery of cleaning agents from clean-in-place (CIP) wastewater using nanofiltration (NF) and forward osmosis (FO), Journal of Water Process Engineering, vol.53, 2023김우주
◾ Recovery of cleaning agents from Clean-In-Place (CIP) wastewater using nanofiltration (NF) and direct contact membrane distillation (DCMD), FOOD RESEARCH INTERNATIONAL, vol.167, 2023김우주
◾ Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness, Journal of Food Science, vol.88 No.4 pp.1523~1532, 2023김우주
◾ A stepwise approach to predict the performance of forward osmosis operation: Effect of temperature and flow direction, Desalination, 2022김우주
◾ Influence of cleaning agent reuse on cleaning effectiveness, Journal of Food Engineering, 2022김우주
◾ Evaluation of maximum wall shear stress from air impingement to remove food deposits from stainless steel surfaces, Journal of Food Engineering, 2022김우주
◾ Comparison of flow characteristics in a bench‐scale system with commercial‐scale pipelines: Use of computational fluid dynamics (CFD), Journal of Food Science, 2021김우주
◾ Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity, Journal of Food Engineering, 2021김우주
◾ Combination effect of 915 MHz microwave heating and carvacrol for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in hot chili sauce, Food Control, vol.121, 2021김우주
◾ A mathematical estimation of the structural parameter for prediction of Forward Osmosis (FO) performance, Journal of Water Process Engineering, vol.39, 2021김우주
◾ Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods, Food Research International, vol.137, 2020김우주
◾ Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in apple juice, International Journal of Food Microbiology, 2020김우주
◾ Comparison of spindle and stomacher efficacy for detaching biofilms from stainless steel, PVC, and green leafy vegetable surfaces, British Food Journal, vol.122 No.2 pp.503~514, 2020김우주
◾ Inactivation of foodborne pathogens influenced by dielectric properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves, LWT, vol.96 pp.111~118, 2018김우주
◾ Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes, Letters in applied microbiology, vol.67 No.2 pp.154~160, 2018김우주
◾ Inhibition of Initial Attachment of Injured Salmonella Typhimurium onto Abiotic Surfaces, Journal of Food Protection, 2018김우주
Conference Papers
◾ Da Hyeon Yang, Woo-Ju Kim, Development of a cultured meat model using whey protein isolate and evaluation of its mechanical properties, Transforming Food Science with Next-Gen Technologies: From Concept to Application, 여수, 2025김우주
◾ Kyeong Jin Lee, Woo-Ju Kim, Effect of whey protein isolate coating on the quality preservation of cherries, Transforming Food Science with Next-Gen Technologies: From Concept to Application, 여수, 2025김우주
◾ Eun Seo Ji, Woo-Ju Kim, Ultrasound-Assisted Monitoring system for CIP Cleaning operating, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Kyeong Jin Lee, Woo-Ju Kim , Development and characterization of whey protein isolate-based edible films, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Ha Rang Lee, Woo-Ju Kim, Development of a Preemptive Risk Group Prediction Model for Imported Agricultural Products in Korea Using Precision Inspection and Import Food Declaration Data, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Jisu Lim, Woo-Ju Kim , Green Extraction of Quercetin from Apple Pomace Using Deep Eutectic Solvent and Its Application in Functional Edible Films, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Taeho Kim, Woo-Ju Kim , AI-Based Digital Twin for Real-Time Prediction of Chicken Breast Spoilage, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Youngmin Heo, Woo-Ju Kim , Screening Natural Antimicrobials as Safe Replacements for Antibiotics in Cultured Meat, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Siyun Kim, Woo-Ju Kim, Casein-based Hydrogel Films as Edible Scaffolds for Cultivated Meat Applications, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Da Hyeon Yang , Woo-Ju Kim , Evaluation of By-Products of Food Process as a Source of Edible Scaffolds for Cultured Meat, 2025 KoSFoST International Symposium and Annual Meeting Pioneering Future Connection in FoodTech, 광주, 2025김우주
◾ Eunseo Ji, Woo-Ju Kim, Quantitative Prediction of CIP(Clean-In-Place) Process by Coupling Ultrasound and Machine Learning, Future Food Safety: the role of food technology, 제주 해비치 , 2024김우주
◾ Youngmin Heo, Woo-Ju Kim, Antibiotics Alternatives for the Application to Cultivated Meat Production, Future Food Safety: the role of food technology, 제주 해비치 , 2024김우주
◾ Da Hyeon Yang, In-Hwan Lee, Woo-Ju Kim, Mechanical properties analysis of cultured meat based on plant-derived materials, Advances in Farm to Table Technologies fro Human Health, 제주도 ICC, 2024김우주
◾ Woo-Ju Kim, Dennis R. Heldman , Effects of Organic Compounds on the CIP (Clean-In-Place) Operation, IFT FIRST Annual Event & Expo 2024, 시카고 McCormick Place Convention Center, 2024김우주
◾ Youngmin Heo, Woo-Ju Kim, Dong-Hyun Kang, Inactivation efficiency of foodborne pathogen depending on solid contents of fruit juice using 915 MHz microwave heating system, Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 제주도 ICC, 2024김우주
◾ Da Hyeon Yang, In-Hwan Le , Woo-Ju Kim, The Potential of Plant-Based Materials as a Scaffold for Cultured Meat Production , Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 제주도 ICC, 2024김우주
◾ Woo-Ju Kim, Dennis R. Heldman , Cleaning operations for food manufacturing facilities, New Challenges in Food Safety, 제주 해비치 , 2023김우주
◾ 김우주 (Woo-Ju Kim), Numerical and Deep-Learning Based Apporach for Prediction of Forward Osmosis (FO) Performance, Unleashing Innovation in Food Technology and Industry, 휘트닉스파크(섭지코지), 2023김우주
◾ Woo-Ju Kim, A stepwise apporach for predicting the performance of forward osmosis (FO) operation, Sustainable Food Innovation : A bridge to the Future For All, 제주 ICC 컨벤션, 2023김우주