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» Hongsik Hwang
Hong-Sik Hwang
Research Chemist
Research Chemist
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Biography and Research
Hong-Sik Hwang has worked as research chemist at ARS in Peoria since 2010. After receiving a Ph.D. (1996) in organic chemistry from Texas Tech University, he conducted postgraduate research in polymer chemistry at University of Kansas and in oleochemistry at ARS in Peoria. He also worked at Indium Corporation of America for 9 years for the development of adhesives used in electronics. Currently, Dr. Hwang works with a group of scientists at NCAUR on the project “Increasing Food Shelf-Life, Reducing Food Waste, and Lowering Saturated Fats with Natural Antioxidants and Oleogels”. The primary goals of this research are to develop new technologies to structure commodity vegetable oils so that they can be used in place of hydrogenated oils and imported tropical fats used for margarines and shortenings; to develop new natural antioxidant systems to improve the oxidative stability of commodity oils; and to discover and quantify value-added bioactive ingredients and antioxidants in low-value food and agricultural processing streams. Approaches to these objectives include developing new oleogel technologies, evaluating and understanding the activity of naturally occurring antioxidants, and developing new sources of antioxidant or bioactive lipids from agricultural processing fractions or coproducts. The success of this research will provide new technologies to replace trans and saturated fats with unsaturated fats in food products, to extend the shelf life and stability of fried foods, and to utilize agricultural wastes to produce new bioactive ingredients and antioxidants.
Increasing Food Shelf-Life, Reducing Food Waste, and Lowering Saturated Fats with Natural Antioxidants and Oleogels In-House Appropriated (D) Accession Number:438025 
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- Understanding oxidation of Hemp seed oil and improving its stability by encapsulation into protein microcapsules -(Peer Reviewed Journal)
Kim, S., Hwang, H. 2024. Understanding oxidation of Hemp seed oil and improving its stability by encapsulation into protein microcapsules. Journal of Food Science. https://doi.org/10.1111/1750-3841.17314. - Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax oleogels -(Peer Reviewed Journal)
Hwang, H., Kim, S., Moser, J.K. 2024. Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax oleogels. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.202300205. - Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene -(Peer Reviewed Journal)
Hwang, H., Liu, S.X., Moser, J.K., Singh, M., Van Tassel, D.L. 2024. Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene. Journal of the American Oil Chemists' Society. https://doi.org/10.1002/aocs.12814. - In Advances in Oleogel Development, Characterization, and Nutritional Aspects -(Book / Chapter)
Hwang, H.-S., Winkler-Moser, J.K. 2024. Physical and oxidative stability of oleogels during storage. In: Palla, C., Valoppi, F., editors. Advances in Oleogel Development, Characterization, and Nutritional Aspects. Switzerland: Springer Nature. p. 365-395. - Wax-based oleogels -(Book / Chapter)
Hwang, H., Moser, J.K. 2024. Wax-based oleogels. In: Palla, C., Valoppi, F., editors. Advances in Oleogel Development, Characterization, and Nutritional Aspects. Switzerland: Springer Nature. p. 133-155. https://doi.org/10.1007/978-3-031-46831-5. - Increasing the firmness of wax-based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations -(Peer Reviewed Journal)
Moser, J.K., Hwang, H., Felker, F.C., Byars, J.A., Peterson, S.C. 2023. Increasing the firmness of wax-based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations. Journal of the American Oil Chemists' Society. 100(5):387-402. https://doi.org/10.1002/aocs.12679. - Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures -(Peer Reviewed Journal)
Hwang, H., Moser, J.K. 2022. Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. Journal of Food Science. 88(2):717-731. https://doi.org/10.1111/1750-3841.16442. - Variations in phytochemical content and composition in distillers corn oil from 30 U.S. ethanol plants -(Peer Reviewed Journal)
Moser, J.K., Hwang, H., Byars, J.A., Vaughn, S.F., Aurandt-Pilgrim, J., Kern, O. 2022. Variations in phytochemical content and composition in distillers corn oil from 30 U.S. ethanol plants. Industrial Crops and Products. 193. Article 116108. https://doi.org/10.1016/j.indcrop.2022.116108. - Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine -(Peer Reviewed Journal)
Hwang, H., Kim, S., Moser, J.K., Lee, S.L., Liu, S.X. 2022. Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine. Journal of the American Oil Chemists' Society. 99(11):1055-1070. https://doi.org/10.1002/aocs.12619. - Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures -(Peer Reviewed Journal)
Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2022. Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures. Journal of the American Oil Chemists' Society. 99(5):407-419. https://doi.org/10.1002/aocs.12585. - Texture and flavor evaluation of peanut butter stabilized with natural waxes -(Peer Reviewed Journal)
Winkler-Moser, J.K., Anderson, J.A., Hwang, H. 2022. Texture and flavor evaluation of peanut butter stabilized with natural waxes. Journal of Food Science. 87(4):1851-1864. https://doi.org/10.1111/1750-3841.16118. - Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat -(Peer Reviewed Journal)
Kim, M., Hwang, H., Jeong, S., Lee, S. 2021. Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat. LWT - Food Science and Technology. 155. Article e112972. https://doi.org/10.1016/j.lwt.2021.112972. - Amino acid derivatives as natural antioxidants for frying-(Abstract Only)
Hwang, H., Moser, J.K., Liu, S.X. 2021. Amino acid derivatives as natural antioxidants for frying. Meeting Abstract. IFT Annual meeting & Food Expo 2021. July 18-24, 2021, Chicago, IL. - NMR spectroscopy as a powerful tool for identification of polymers and other oxidation products in frying oil-(Abstract Only)
Hwang, H. 2021. NMR spectroscopy as a powerful tool for identification of polymers and other oxidation products in frying oil. American Chemical Society Abstracts. Americal Chemical Society Spring Meeting. April 5-16, 2021, Virtual. - Antioxidant activity of Osage orange extract in soybean oil and fish oil during storage -(Peer Reviewed Journal)
Hwang, H-S., Winkler-Moser, J.K., Tisserat, B., Harry-O'kuru, R.E., Berhow, M.A., Liu, S.X. 2020. Antioxidant activity of Osage orange extract in soybean oil and fish oil during storage. Journal of the American Oil Chemists' Society. 98(1):73-87. https://doi.org/10.1002/aocs.12458. - Antioxidant activity of osage orange extract in soybean oil and fish oil during storage-(Abstract Only)
Hwang, H., Moser, J.K., Tisserat, B., Harry O Kuru, R.E., Berhow, M.A., Liu, S.X. 2021. Antioxidant activity of osage orange extract in soybean oil and fish oil during storage. In: Proceedings of the American Oil Chemists Society, July 21, 2021, Virtual Meeting. p.73-87. - Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax -(Peer Reviewed Journal)
Hwang, H., Moser, J.K. 2020. Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax. Journal of Food Science. 85(10):3293-3302. https://doi.org/10.1111/1750-3841.15444. - The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator -(Peer Reviewed Journal)
Choi, K., Hwang, H., Jeong, S., Kim, S., Lee, S. 2020. The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Journal of Food Science. 85(10):3432-3441. https://doi.org/10.1111/1750-3841.15442. - Analysis of polymers formed during frying french fries in soybean oil-(Abstract Only)
Hwang, H., Ball, J.C., Doll, K.M., Vermillion, K. 2020. Analysis of polymers formed during frying french fries in soybean oil. Meeting Abstract. IFT Annual Meeting & Food Expo 2020. July 12-15, 2020, Chicago, IL. - Amino acids as natural antioxidants for frying: Feasibility for practical application and factors affecting the activity-(Abstract Only)
Hwang, H., Moser, J.K., Liu, S.X. 2020. Amino acids as natural antioxidants for frying: Feasibility for practical application and factors affecting the activity. Meeting Abstract. IFT Annual Meeting & Food Expo 2020. July 12-15, 2020, Chicago, IL. - A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels -(Review Article)
Hwang, H.-S. 2020. A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels. Biocatalysis and Agricultural Biotechnology. 26:101657. https://doi.org/10.1016/j.bcab.2020.101657. - Study on polymers and alcohols formed in soybean oil at frying temperatures-(Abstract Only)
- Changes in markers of lipid oxidation and thermal treatment in feed-grade fats and oils -(Peer Reviewed Journal)
Winkler-Moser, J.K., Hwang, H.-S., Kerr, B.J. 2020. Changes in markers of lipid oxidation and thermal treatment in feed-grade fats and oils. Journal of the Science of Food and Agriculture. 100(8):3328-3340. https://doi.org/10.1002/jsfa.10364. - Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures -(Peer Reviewed Journal)
Hwang, H.-S., Ball, J.C., Doll, K.M., Anderson, J.E., Vermillion, K. 2020. Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures. Food Chemistry. 317:126379. https://doi.org/10.1016/j.foodchem.2020.126379. - Study on antioxidant activity of amino acids at frying temperatures and their interaction with rosemary extract, green tea extract, and ascorbic acid -(Peer Reviewed Journal)
Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2019. Study on antioxidant activity of amino acids at frying temperatures and their interaction with rosemary extract, green tea extract, and ascorbic acid. Journal of Food Science. 84(12):3614-3623. https://doi.org/10.1111/1750-3841.14963. - Margarines and spreads -(Book / Chapter)
Chrysan, M.M., Hwang, H.-S. 2020. Margarines and spreads. In: Shahidi F., editor. Bailey’s Industrial Oil and Fat Products. 7th Edition. Hoboken, NJ: Wiley Publishers. https://doi.org/10.1002/047167849X.bio036.pub2. - Development of natural antioxidants for edible oils in NCAUR, ARS, USDA-(Abstract Only)
Hwang, H. 2019. Development of natural antioxidants for edible oils in NCAUR, ARS, USDA. Meeting Abstract. US-Korea Conference. 8/14-817/2019, Chicago, IL. - Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and oleogels -(Peer Reviewed Journal)
Winkler-Moser, J.K., Anderson, J., Felker, F.C., Hwang, H.-S. 2019. Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and oleogels. Journal of the American Oil Chemists' Society. 96(10):1125-1142. https://doi.org/10.1002/aocs.12280. - Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter -(Peer Reviewed Journal)
Winkler-Moser, J.K., Anderson, J.A., Byars, J.A., Singh, M., Hwang, H. 2019. Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter. Journal of the American Oil Chemists' Society. 96(11):1235-1248. https://doi.org/10.1002/aocs.12276. - Antioxidative effect of amino acids on frying-(Abstract Only)
Liu, S.X., Hwang, H., Moser, J.K., Doll, K.M. 2019. Antioxidative effect of amino acids on frying [abstract]. Euro Fed Lipid Congress and Expo, Seville, Spain, October 20-23, 2019. - Properties of oleogels made with mixtures of natural waxes-(Abstract Only)
Winkler-Moser, J.K., Hwang, H.-S. 2018. Properties of oleogels made with mixtures of natural waxes [abstract]. Institute of Food Technologists. - Factors affecting antioxidant activity of amino acids in soybean oil at frying temperatures -(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K., Doll, K.M., Gadgil, M., Liu, S.X. 2019. Factors affecting antioxidant activity of amino acids in soybean oil at frying temperatures. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.201900091. - Sensory evaluation and physical properties of wax-stabilized peanut butter-(Abstract Only)
Winkler-Moser, J.K., Anderson, J.A., Hwang, H.-S., Byars, J.A., Singh, M. 2019. Sensory evaluation and physical properties of wax-stabilized peanut butter [abstract]. American Oil Chemists Society. - Antioxidant activity of spent coffee ground extracts toward soybean oil and fish oil -(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K., Kim, Y., Liu, S.X. 2019. Antioxidant activity of spent coffee ground extracts toward soybean oil and fish oil. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt/201800372. - Practical application of amino acids as natural antioxidants for frying-(Abstract Only)
Hwang, H., Moser, J.K., Doll, K.M., Gadgil, M., Liu, S.X. 2019. Practical application of amino acids as natural antioxidants for frying [abstract]. American Oil Chemists' Society Annual Meeting & Expo. Paper No. 4B-1025. - Wax oleogels -(Book / Chapter)
Blake, A.I., Toro-Vazquez, J.F., Hwang, H.-S. 2018. Wax oleogels. In: Marangoni, A.G., Garti, N., editors. Edible Oleogels, Structure and Health Implications. 2nd edition. Cambridge, MA: Elsevier. p. 133-171. https://doi.org/10.1016/C2017-0-00541-4. - Development of new food products using oleogels-(Abstract Only)
Hwang, H. 2018. Development of new food products using oleogels [abstract]. US-Korea Conference. - Factors affecting antioxidant activity of amino acids for frying-(Abstract Only)
Hwang, H., Moser, J.K., Gadgil, M., Liu, S.X. 2018. Factors affecting antioxidant activity of amino acids for frying [abstract]. Institute of Food Technologists. - Solubilization of cashew gum from Anacardium Occidentale in aqueous medium -(Peer Reviewed Journal)
Kim, S., Biswas, A., Boddu, V.M., Hwang, H., Adkins, J.E. 2018. Solubilization of cashew gum from Anacardium Occidentale in aqueous medium. Carbohydrate Polymers. 199:205-209. https://doi.org/10.1016/j.carbpol.2018.07.022. - Natural wax oleogels-A method to prevent oxidation of fish oil-(Abstract Only)
Hwang, H., Fhaner, M., Moser, J.K., Liu, S.X. 2018. Natural wax oleogels-A method to prevent oxidation of fish oil [abstract]. American Oil Chemists Society. - Organogel polymers from 10-undecenoic acid and poly(vinyl acetate) -(Peer Reviewed Journal)
Doll, K.M., Walter, E.L., Murray, R.E., Hwang, H.-S. 2018. Organogel polymers from 10-undecenoic acid and poly(vinyl acetate). Journal of Polymers and the Environment. 26:3670-3676. https://doi.org/10.1007/s10924-018-1241-4. - Properties of oleogels formed with high-stearic soybean oils and sunflower wax -(Peer Reviewed Journal)
Hwang, H.-S., Gillman, J.D., Winkler-Moser, J.K., Kim, S., Singh, M., Byars, J.A., Evangelista, R.L. 2018. Properties of oleogels formed with high-stearic soybean oils and sunflower wax. Journal of the American Oil Chemists' Society. 95(5):557-569. https://doi.org/10.1002/aocs.12060. - Fiberboard created using the natural adhesive properties of distillers dried grains with solubles-(Peer Reviewed Journal)
Tisserat, B., Hwang, H.-S., Vaughn, S.F., Berhow, M.A., Peterson, S.C., Joshee, N., Vaidya, B.N., Harry-O'kuru, R. 2018. Fiberboard created using the natural adhesive properties of distillers dried grains with solubles. BioResources. 13(2):2678-2701. - Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil -(Peer Reviewed Journal)
Hwang, H.-S., Fhaner, M., Winkler-Moser, J.K., Liu, S.X. 2018. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. European Journal of Lipid Science and Technology. doi: 10.1002/ejlt.201700378. - Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips-(Peer Reviewed Journal)
Winkler-Moser, J.K., Bakota, E.L., Hwang, H.-S. 2018. Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips. Journal of Food Science. 83(2):266-274. - Commercialization opportunities of oleogels for functional foods-(Abstract Only)
Hwang, H., Moser, J.K., Liu, S.X. 2017. Commercialization opportunities of oleogels for functional foods [abstract]. International Conference and Exhibition on Nutraceutical and Functional Foods. - Development of new antioxidant systems for frying oil and omega-3 oils-(Abstract Only)
Hwang, H., Moser, J.K., Liu, S.X. 2017. Development of new antioxidant systems for frying oil and omega-3 oils [abstract]. US-Korea Conference on Science, Technology and Entrepreneurship. - Properties of organogels of high stearic soybean oil-(Abstract Only)
Hwang, H., Gillman, J.D., Singh, M., Moser, J.K., Evangelista, R.L. 2017. Properties of organogels of high stearic soybean oil [abstract]. Institute of Food Technologists. - Organogel as an approach to protect omega-3 oils from oxidation
-(Abstract Only)
Hwang, H., Fhaner, M., Moser, J.K., Liu, S.X. 2017. Organogel as an approach to protect omega-3 oils from oxidation [abstract]. Institute of Food Technologists. . Meeting Abstract. 0:0-0. - The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation-(Abstract Only)
Hwang, H., Moser, J.K., Liu, S.X. 2017. The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation [abstract]. American Oil Chemists Society. - Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and organogels-(Abstract Only)
Moser, J.K., Hwang, H. 2017. Physical properties of beeswax, sunflower wax, and candelilla wax mixtures and organogels [abstract]. American Oil Chemists Society. - Advances in NMR Spectroscopy for Lipid Oxidation Assessment-(Book / Chapter)
Hwang, H.-S. 2017. Advances in NMR Spectroscopy for Lipid Oxidation Assessment. Cham, Switzerland: Springer International Publishing. 59 p. - Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures-(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K., Liu, S.X. 2017. Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures. Journal of the American Oil Chemists' Society. 94:257-270. - Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties-(Peer Reviewed Journal)
Lim, J., Hwang, H.-S., Lee, S. 2017. Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties. Applied Biological Chemistry. 60:17-22. - Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization-(Peer Reviewed Journal)
Kim, J.Y., Lim, J., Lee, J., Hwang, H.-S., Lee, S. 2017. Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization. Journal of Food Science. 82:445-452. - Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols-(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K. 2017. Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols. Food Chemistry. 221:1168-1177. - New antioxidants and antioxidant systems for improvement of the stability of vegetable oils and fish oils-(Abstract Only)
Winkler-Moser, J.K., Hwang, H.-S., Liu, S.X. 2016. New antioxidants and antioxidant systems for improvement of the stability of vegetable oils and fish oils [abstract]. UJNR Food and Agriculture Panel. - Organogel as a replacement of saturated fat in food products-(Abstract Only)
Hwang, H.-S. 2016. Organogel as a replacement of saturated fat in food products [abstract]. U.S.-Korea Conference. - Natural wax organogels for cookies-(Abstract Only)
Hwang, H.-S., Singh, M., Lee, S. 2016. Natural wax organogels for cookies [abstract]. Institute of Food Technologists. - Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation-(Abstract Only)
Hwang, H.-S., Winkler-Moser, J.K., Wayman, A.E., Liu, S.X. 2016. Reliability of proton NMR spectroscopy for the assessment of frying oil oxidation [abstract]. Institute of Food Technologists. - Amino acids as antioxidants for frying oil-(Abstract Only)
Hwang, H., Moser, J.K. 2016. Amino acids as antioxidants for frying oil [abstract]. American Oil Chemists' Society. - Properties of cookies made with natural wax-vegetable oil organogels-(Peer Reviewed Journal)
Hwang, H.-S., Singh, M., Lee, S. 2016. Properties of cookies made with natural wax-vegetable oil organogels. Journal of Food Science. 81(5):C1045-C1054. - Organogels of vegetable oil with plant wax – trans/saturated fat replacements-(Review Article)
Hwang, H.-S. 2016. Organogels of vegetable oil with plant wax – trans/saturated fat replacements. Inform. 27:708-711. - Protection of fish oil from oxidation with sesamol -(Peer Reviewed Journal)
Fhaner, M., Hwang, H.-S., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2016. Protection of fish oil from oxidation with sesamol. European Journal of Lipid Science and Technology. 118(6):885-897. - Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products-(Abstract Only)
Hwang, H., Moser, J.K., Bakota, E.L., Liu, S.X. 2015. Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products [abstract]. Americal Chemical Society National Meeting and Exposition. - New methods and antioxidants to prevent oxidation of omega-3 oil supplements-(Abstract Only)
Fhaner, M.J., Hwang, H., Moser, J.K., Bakota, E.L., Liu, S.X. 2015. New methods and antioxidants to prevent oxidation of omega-3 oil supplements [abstract]. American Chemical Society National Meeting and Exposition. - Impact of antioxidants on the formation of volatile secondary lipid oxidation products in oil-in-water emulsions-(Abstract Only)
Bakota, E.L., Moser, J.K., Hwang, H. 2015. Impact of antioxidants on the formation of volatile secondary lipid oxidation products in oil-in-water emulsions [abstract]. American Chemical Society. - NMR spectroscopy for assessing lipid oxidation -(Review Article)
Hwang, H.-S. 2015. NMR spectroscopy for assessing lipid oxidation. Lipid Technology. 27(8):187-189. - NMR spectroscopy for evaluation of lipid oxidation-(Book / Chapter)
Hwang, H.-S., Bakota, E.L. 2016. NMR spectroscopy for evaluation of lipid oxidation. In: Rahman, A.U., Choudhary, M.I., editors. Applications of NMR Spectroscopy. Volume 4. Oak Park, IL: Bentham eBooks. p. 62-95. - Morphology and networks of sunflower wax crystals in organogel-(Abstract Only)
Hwang, H., Kim, S., Evans, K.O., Koga, C., Lee, Y. 2015. Morphology and networks of sunflower wax crystals in organogel [abstract]. Institute of Food Technologists. - A novel technology to increase antioxidant activity of an antioxidant by reducing volatility-(Abstract Only)
Hwang, H., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2015. A novel technology to increase antioxidant activity of an antioxidant by reducing volatility [abstract]. American Oil Chemists' Society. - NMR spectroscopy for assessment of lipid oxidation during frying-(Abstract Only)
Hwang, H. 2015. NMR spectroscopy for assessment of lipid oxidation during frying [abstract]. American Oil Chemists' Society. - Antioxidant activity of sesamol and omega-oryzanol towards fish oil-(Abstract Only)
Fhaner, M.J., Hwang, H., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2015. Antioxidant activity of sesamol and omega-oryzanol towards fish oil [abstract]. American Oil Chemists' Society. - Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods-(Peer Reviewed Journal)
Jang, A., Bae, W., Hwang, H.-S., Lee, H.G., Lee, S. 2015. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chemistry. 187:525-529. - Crystal morphology of sunflower wax in soybean oil organogel-(Peer Reviewed Journal)
Hwang, H., Kim, S., Evans, K.O., Koga, C., Lee, Y. 2015. Morphology and networks of sunflower wax crystals in soybean oil organogel. Food Structure. 5:10-20. - Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan-(Peer Reviewed Journal)
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H.-S., Fhaner, M. 2015. Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan. LWT - Food Science and Technology. 62:1083-1090. - Oxidative stability and shelf life of frying oils and fried foods-(Book / Chapter)
Hwang, H.-S., Winkler-Moser, J.K. 2016. Oxidative stability and shelf life of frying oils and fried foods. In: Hu, M., Jacobsen, C., editors. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Amsterdam, The Netherlands: Elsevier. p. 251-285. - Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions-(Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions [abstract]. International Conference of FFC-International Symposium of ASFFBC. - Utilization of healthy U.S. commodity oils in frying oil and in
margarine and spread products
-(Abstract Only)
Hwang, H. 2014. Utilization of healthy U.S. commodity oils in frying oil and in margarine and spread products [abstract]. Korean Society of Food Science and Technology. - Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility-(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2014. Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility. Journal of Food Science. 79:C2164-C2173. - Food additives reducing volatility of antioxidants at frying temperature-(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K. 2014. Food additives reducing volatility of antioxidants at frying temperature. Journal of the American Oil Chemists' Society. 91(10):1745-1761. - Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach-(Abstract Only)
Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Margarine and spread products with oils rich in polyunsaturated fatty acid – organogel approach [abstract]. US-Korea Conference. - Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions-(Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions [abstract]. US-Korea Conference. - Preparation of margarines from organogels of sunflower wax and vegetable oils-(Peer Reviewed Journal)
Hwang, H.-S., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Liu, S.X. 2014. Preparation of margarines from organogels of sunflower wax and vegetable oils. Journal of Food Science. 79:C1926-C1932. - Synthesis of steryl ferulates with various sterol structures and comparison of their antioxidant activity -(Peer Reviewed Journal)
Winkler-Moser, J.K., Hwang, H.-S., Bakota, E.L., Palmquist, D.A. 2015. Synthesis of steryl ferulates with various sterol structures and comparison of their antioxidant activity. Food Chemistry. 169:92-101. - Properties of rice bran oil-derived functional ingredients-(Review Article)
Bakota, E.L., Winkler-Moser, J.K., Hwang, H.-S. 2014. Properties of rice bran oil-derived functional ingredients. Lipid Technology. 26(8):179-182. - Interesting effect of phytosterol structure on antioxidant activities of phytosteryl ferulates-(Abstract Only)
Winkler-Moser, J.K., Hwang, H., Bakota, E.L. 2014. Interesting effect of phytosterol structure on antioxidant activities of phytosteryl ferulates [abstract]. American Oil Chemists' Society. - Comparison of natural antioxidants and their effects on omega-3 fatty acid oxidation in fish oil-(Abstract Only)
Fhaner, M.J., Winkler-Moser, J.K., Bakota, E.L., Hwang, H. 2014. Comparison of natural antioxidants and their effects on omega-3 fatty acid oxidation in fish oil [abstract]. American Oil Chemists Society. - Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature-(Abstract Only)
Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2014. Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature [abstract]. American Oil Chemists' Society. - Gelling ability and crystal morphology of sunflower wax in soybean oil-(Abstract Only)
Hwang, H., Kim, S., Evans, K.O., Koga, C., Lee, Y. 2014. Gelling ability and crystal morphology of sunflower wax in soybean oil [abstract]. American Oil Chemists' Society. p. 43. - Prepare healthy margarine from organogels of plant wax, soybean oil-(Other)
Hwang, H.-S. 2013. Prepare healthy margarine from organogels of plant wax, soybean oil. Food Technology. xx.Prepare healthy margarine from organogels of plant wax, soybean oil. The Free Library. 2013 Food Technology Intelligence, Inc. Available: http://www.thefreelibrary.com/ Prepare+healthy+margarine+from+organogels+of+plant+wax%2c+soybean+oil.-a0352494898 - Sesamol: a natural antioxidant for frying oil
-(Review Article)
Hwang, H.-S., Winkler-Moser, J.K. 2013. Sesamol: a natural antioxidant for frying oil. Inform Magazine. 24(8):490-494. - Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes-(Abstract Only)
Liu, S.X., Singh, M., Hwang, H. 2013. Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes [abstract]. American Association of Cereal Chemists International. - Margarine from organogel of healthy vegetable oils and plant wax-(Abstract Only)
Hwang, H., Singh, M., Winkler-Moser, J.K., Liu, S.X. 2013. Margarine from organogel of healthy vegetable oils and plant wax [abstract]. American Chemical Society. - Is it true that polymerization of vegetable oil occurs through Diels-Alder reaction?-(Abstract Only)
Hwang, H., Doll, K.M., Moser, J.K., Vermillion, K., Liu, S.X. 2013. Is it true that polymerization of vegetable oil occurs through Diels-Alder reaction? [abstract]. American Chemical Society. - Margarine from organogels of plant wax and soybean oil -(Peer Reviewed Journal)
Hwang, H.-S., Singh, M., Bakota, E.L., Winkler-Moser, J.K., Kim, S., Liu, S.X. 2013. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society. 90:1705-1712. - Influence of phytosterol structure on antioxidant activity of steryl ferulates in frying oils-(Abstract Only)
Moser, J.K., Hwang, H., Bakota, E.L. 2013. Influence of phytosterol structure on antioxidant activity of steryl ferulates in frying oils [abstract]. Institute of Food Technologists. - Antioxidant and sensory properties of rice bran oil-based extraction products-(Abstract Only)
Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant and sensory properties of rice bran oil-based extraction products [abstract]. Institute of Food Technologists. - Effect of tocopherols on the anti-polymerization activity of oryzanol and corn steryl ferulates in soybean oil-(Peer Reviewed Journal)
Winkler-Moser, J.K., Rennick, K.A., Hwang, H.-S., Berhow, M.A., Vaughn, S.F. 2013. Effect of tocopherols on the anti-polymerization activity of oryzanol and corn steryl ferulates in soybean oil. Journal of the American Oil Chemists' Society. 90:1351-1358. - Antioxidant properties of rice bran oil-based extraction products-(Abstract Only)
Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant properties of rice bran oil-based extraction products [abstract]. American Oil Chemists' Society. - Sesamol as a natural antioxidant for frying oil-(Abstract Only)
Hwang, H., Moser, J.K., Bakota, E.L., Berhow, M.A., Liu, S.X. 2013. Sesamol as a natural antioxidant for frying oil [abstract]. American Oil Chemists' Society. - Properties of margarine and spread from wax-vegetable oil organogel-(Abstract Only)
Hwang, H., Singh, M., Winkler-Moser, J.K., Bakota, E.L., Kim, S., Liu, S.X. 2013. Properties of margarine and spread from wax-vegetable oil organogel [abstract]. Institute of Food Technologists. - Thermal modification of vegetable oils-(Review Article)
Doll, K.M., Hwang, H. 2013. Thermal modification of vegetable oils. Lipid Technology. 25(4):83-85. - No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study-(Peer Reviewed Journal)
Hwang, H.-S., Doll, K.M., Winkler-Moser, J.K., Vermillion, K., Liu, S.X. 2013. No evidence found for Diels-Alder reaction products in soybean oil oxidized at the frying temperature by NMR study. Journal of the American Oil Chemists' Society. 90(6):825-834. - Solvent fractionation of rice bran oil to produce a spreadable rice bran product-(Peer Reviewed Journal)
Bakota, E.L., Winkler-Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Solvent fractionation of rice bran oil to produce a spreadable rice bran product. European Journal of Lipid Science and Technology. 115(8):847-857. - Antioxidant activity of sesamol in soybean oil under frying conditions-(Peer Reviewed Journal)
Hwang, H.-S., Winkler-Moser, J.K., Bakota, E.L., Berhow, M.A., Liu, S.X. 2013. Antioxidant activity of sesamol in soybean oil under frying conditions. Journal of the American Oil Chemists' Society. 90:659-666. - Utilization of vegetable oils as frying oil and for trans-fat free food products-(Abstract Only)
Hwang, H. 2012. Utilization of vegetable oils as frying oil and for trans-fat free food products [abstract]. United States and Japan Cooperative Program in Natural Resources. - Trans-fat free margarine from organogel formed by a plant wax-(Abstract Only)
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Trans-fat free margarine from organogel formed by a plant wax. IFT Meeting. - Lignans as antioxidants for soybean oil at frying temperature-(Abstract Only)
Hwang, H., Moser, J.K., Liu, S.X. 2012. Lignans as antioxidants for soybean oil at frying temperature. 103rd AOCS Annual Meeting & Expo. - Waxes as organogelator for soybean oil-(Abstract Only)
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Waxes as organogelator for soybean oil. 103rd AOCS Annual Meeting & Expo. - Phytosterol moiety effects on stability, tocopherol interaction, and anti-polymerization activity of phytosteryl ferulates-(Abstract Only)
Moser, J.K., Rennick, K.A., Vaughn, S.F., Berhow, M.A., Hwang, H. 2012. Phytosterol moiety effects on stability, tocopherol interaction, and anti-polymerization activity of phytosteryl ferulates. 103rd AOCS Annual Meeting & Expo. - Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature-(Peer Reviewed Journal)
Hwang, H., Winkler-Moser, J.K., Liu, S.X. 2012. Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature. Journal of the American Oil Chemists' Society. 89:1067-1076. - Organogel formation of soybean oil with waxes-(Peer Reviewed Journal)
Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society. 89:639-647. - Glycerol citrate polyesters produced through microwave heating-(Peer Reviewed Journal)
Tisserat, B., Harry O Kuru, R.E., Hwang, H.-S., Mohamed, A.A., Holser, R.A. 2012. Glycerol citrate polyesters produced through microwave heating. Journal of Applied Polymer Science. 125(5):3429-3437. - SYNTHETIC LUBRICANT BASESTOCKS FROM EPOXIDIZED SOYBEAN OIL AND GUERBET ALCOHOLS-(Peer Reviewed Journal)
Hwang, H., Erhan, S.Z. 2006. Synthetic lubricant basestocks from epoxidized soybean oil and guerbet alcohols. Industrial Crops and Products. 23:313-317. - THERMOXIDATION KINETICS OF Z2-Z3 BLOWN SOYBEAN OIL USING DIFFERENTIAL SCANNING CALORIMETRY-(Peer Reviewed Journal)
KENAR, J.A., MCELLIGOTT, J.A., HWANG, H., ERHAN, S.Z. THERMOXIDATION KINETICS OF Z2-Z3 BLOWN SOYBEAN OIL USING DIFFERENTIAL SCANNING CALORIMETRY. JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY. v.79. pp.1151-1155. 2002. - SYNTHETIC LUBRICANTS FROM EPOXIDIZED SOYBEAN OIL: STRUCTURAL EFFECTS ON POUR POINT AND OXIDATIVE STABILITY-(Abstract Only)
- MODIFICATION OF EPOXIDIZED SOYBEAN OIL WITH GUERBET ALCOHOLS FOR SYNTHETIC LUBRICANT BASESTOCKS-(Abstract Only)
- CHEMICAL MODIFICATION OF EPOXIDIZED SOYBEAN OIL WITH LINEAR AND BRANCHED ALCOHOLS FOR LUBRICANT BASESTOCKS-(Abstract Only)
- LUBRICANTS FROM EPOXIDIZED SOYBEAN OIL BY CHEMICAL MODIFICATION-(Abstract Only)
- HIGHLY SELECTIVE ASYMMETRIC SYNTHESIS OF 2-HYDROXY FATTY ACIDS THROUGH CHIRAL OXAZOLIDINONE CARBOXIMIDES-(Peer Reviewed Journal)
- ENANTIOSELECTIVE ALPHA-HYDROXYLATION OF FATTY ACIDS THROUGH CHIRAL IMIDE ENOLATES-(Abstract Only)
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