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United States Department of Agriculture

Agricultural Research Service

Hongsik Hwang
Research Chemist


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Utilization of oleogels as a replacement for solid fat in aerated baked goods: physicochemical, rheological, and tomographic characterization -
Antioxidant activity of amino acids in soybean oil at frying temperature: structural effects and synergism with tocopherols -
Amino acids as antioxidants for frying oil -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Hwang, H.-S. 2015. NMR spectroscopy for assessing lipid oxidation. Lipid Technology. 27(8):187-189.
NMR spectroscopy for evaluation of lipid oxidation -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 Reprint Icon -
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 -
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.
Additives increasing antioxidant activity of sesamol in soybean oil at frying temperature -
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.
Interesting effect of phytosterol structure on antioxidant activities of phytosteryl ferulates -
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 -
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.
Gelling ability and crystal morphology of sunflower wax in soybean oil -
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 -
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 -
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 -
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 -
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? -
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 Reprint Icon -
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 -
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 -
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 -
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.
Sesamol as a natural antioxidant for frying oil -
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.
Antioxidant properties of rice bran oil-based extraction products -
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.
Properties of margarine and spread from wax-vegetable oil organogel -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
MODIFICATION OF EPOXIDIZED SOYBEAN OIL WITH GUERBET ALCOHOLS FOR SYNTHETIC LUBRICANT BASESTOCKS -
CHEMICAL MODIFICATION OF EPOXIDIZED SOYBEAN OIL WITH LINEAR AND BRANCHED ALCOHOLS FOR LUBRICANT BASESTOCKS -
LUBRICANTS FROM EPOXIDIZED SOYBEAN OIL BY CHEMICAL MODIFICATION -
HIGHLY SELECTIVE ASYMMETRIC SYNTHESIS OF 2-HYDROXY FATTY ACIDS THROUGH CHIRAL OXAZOLIDINONE CARBOXIMIDES -
ENANTIOSELECTIVE ALPHA-HYDROXYLATION OF FATTY ACIDS THROUGH CHIRAL IMIDE ENOLATES -
Last Modified: 8/26/2016
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