Hyesoo Kim

This paper investigates how sterol structure and sphingolipid chain length influence membrane order and phase behavior in yeast vacuole membranes.

A pectin-based formulation preserves milk fat globule membranes in stored human milk, reducing lipase-driven degradation and maintaining sensory quality.

The paper identifies Npc2's role in sphingolipid transport to the yeast vacuole, showing it supports membrane phase separation during micro-lipophagy.