PROFESSOR
JONGBIN LIM ( 임종빈)
Assistant Professor
Tel. : +82-64-754-3970
E-mail : jongbinlim@jejunu.ac.kr
Department of Food Bioengineering
Jeju National University, Jeju, South Korea
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Mar. 2022 - Present Assistant Professor, Department of Food Bioenginnering, Jeju National University
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Jan. 2020 - Feb. 2022 Post Doctor, Whisler Center for Carbohydrate Research at Purdue University, USA
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2019 Ph.D, Dept. of Food Science, Purdue University, USA
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2011 MS, Dept. of Food Science and Technology, Sejong University, Republic of Korea
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2008 BS, Dept. of Animal Science, Dankook University, Republic of Korea
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Chegeni, M., Hayes, A.M.R., Gonzalez, T.D., Manderfeld, M.M., Lim, J., Menon, R.S., Holschuh, N.M., Hedges, M.E., Hamaker, B.R. 2022. Activation of gastrointestinal ileal brake response with dietary slowly digestible carbohydrates, with no observed effect on subjective appetite, in an acute randomized, double-blind, crossover trial. European Journal of Nutrition, 61: 1965-1980.
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Lim, J., Ferruzzi, M.G., Hamaker, B.R. 2022. Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidase. Food Chemistry, 370: 130981.
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Lim, J., Ferruzzi, M.G., Hamaker, B.R. 2021. Dietary starch is weight reducing when distally digested in the small intestine. Carbohydrate Polymers, 273: 118599.
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Zhang, X., Xie, J., Chen, T.T., Ma, D., Yao, T., Gu, F., Lim, J., Tuinstra, M.R., Hamaker, B.R. 2021. High arabinoxylan find structure specificity to gut bacteria driven by corn genotypes but not environment. Carbohydrate Polymers, 257: 117667.
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Fang, F., Luo, X., Fei, X., Mathews, M.A.A., Lim, J., Hamaker, B.R., Campanella, O.H. 2020. Stored gelatinized waxy potato starch forms a strong retrograded gel at low pH with the formation of intermolecular double helices. Journal of Agricultural and Food Chemistry, 68(13): 4036-4041.
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Lim, J., Zhang, X., Ferruzzi, M.G., Hamaker, B.R. 2019. Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian α-amylase and α-glucosidases. Food Chemistry, 288: 413-421.
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Zhang, X., Chen, T., Lim, J., Gu, F., Cheng, L., Campanella, O., Hamaker, B. 2019. Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism. Food Hydrocolloids, 92: 1-9.
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Lim, J., Kim, D.K., Shin, H., Hamaker, B.R., Lee, B.H. 2019. Different inhibition properties of catechins on the individual subunits of mucosal α-glucosidase as measured by partially-purified rat intestinal extract. Food & Function, 10: 4407-4413.
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Zhang, X., Chen, T., Lim, J., Xie, J., Zhang, B., Yao, T., Hamaker, B.R. 2019. Fabrication of a soluble crosslinked corn bran arabinoxylan matrix supports a shift to butyrogenic gut bacteria. Food & Function, 10: 4497-4504.
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Chumpitazi, B.P., Lim, J., McMeans, A.R., Shulman, R.J., Hamaker, B.R. 2018. Evaluation of FODMAP carbohydrates content in selected foods in the United States. The Journal of Pediatrics, 199: 252-255.
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Agama-Acevedo, E., Bello-Perez, L.A., Lim, J., Lee, B.H., Hamaker, B.R. 2018. Pregelatinized starches enriched in slowly digestible and resistant fractions. LWT, 97: 187-192.
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Moser, S., Lim, J., Chegeni, M., Wightman, J.D., Hamaker, B.R., Ferruzzi, M.G. 2016. Concord and Niagara grape juice and their phenolics modify intestinal glucose transport in a coupled in vitro digestion/Caco-2 human intestinal model. Nutrients, 8(7): 414.
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Lim, J., Ko, S., Lee, S. 2014. Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Science and Biotechnology, 23: 1837-1841.
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Jeon, S., Lim, J., Inglett, G.E., Lee, S. 2013. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters. Journal of Food Engineering, 115(2): 215-219.
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Lim, J., Yoo, J., Ko, S., Lee, S. 2012. Extraction and characterization of pectin from Yuza (Citrus junus) pomace: A comparison of conventional-chemical and combined physical-enzymatic extractions. Food Hydrocolloids, 29(1): 160-165.
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Min, B., Lim, J., Ko, S., Lee, K.G., Lee, S., Lee, S. 2011. Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresource Technology, 102(4): 3855-3860.
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Kim, D.N., Lim, J., Bae, I.Y., Lee, H.G., Lee, S. 2011. Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering, 102(4): 317-320.
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Lim, J., Inglett, G., Lee, S. 2010. Response to consumer demand for reduced-fat foods; multi-functional fat replacers. Japan Journal of Food Engineering, 11(4): 147-152.
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Kim, J., Lim, J., Bae, I.Y., Park, H.G., Lee, H.G., Lee, S. 2010. Particle size effect of Lentinus Edodes mushroom (Chamsong-I) powder on the physicochemical, rheological, and oil-resisting properties of frying batters. Journal of Texture Studies, 41(3): 381-395