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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.)
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 - ()
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 - ()
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 - (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 - ()
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 Reprint Icon - (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 - ()
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 - (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.
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.
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 - ()
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 - (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 Reprint Icon - (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.
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.
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.
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 - ()
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)
Last Modified: 06/21/2017
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