Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

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.

Flavor and sensory aspects - (Book / Chapter)
Malcolmson, L.J., Winkler-Moser, J.K. 2020. Flavor and sensory aspects. In: Shahidi, F., editor. Bailey’s Industrial Oil and Fat Products. 7th Edition. Hoboken, NJ: Wiley Publishers. https://doi.org/10.1002/047167849X.bio032.pub2.

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.

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.

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.

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.

Application of differential pulse voltammetry to determine the efficiency of stripping tocopherols from commercial fish oil - (Peer Reviewed Journal)
Lubeckyj, R.A., Winkler-Moser, J.K., Fhaner, M.J. 2017. Application of differential pulse voltammetry to determine the efficiency of stripping tocopherols from commercial fish oil. Journal of the American Oil Chemists' Society. 94:527-536.

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.

Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties - (Abstract Only)
Liu, S.X., Singh, M., Wayman, A.E., Kenar, J.A. 2016. Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties [abstract]. International Conference on Food Chemistry and Technology.

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.

Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy - (Peer Reviewed Journal)
Winkler-Moser, J.K., Singh, M., Rennick, K.A., Bakota, E.L., Jham, G., Liu, S.X., Vaughn, S.F. 2016. Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy. Journal of Agricultural and Food Chemistry. 63(49):10662-10668.

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.

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.