论文：
1.Rapid soybean-milk preparation with dehulled soybean and its quality properties.
2.Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea.
3. Quality and antioxidant properties of muffin added with ‘Fuji’ apple pomace powder.
4. Determination of total dietary fiber content in muchim, bokkeum, and guk (tang) of eat-out Korean foods.
5.Quality and antioxidant properties of tofu coagulated with ‘Tsugaru’ apple (Malus domestica Borkh) juice. 

专利：
无卤水功能性豆腐及其制造方法；利用明胶添加桃汁布丁及其制造方法；改善储藏性及冷害冻性的新鲜便利水果涂层剂及其制造方法