Hae Won Jang
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Explore the profile of Hae Won Jang including associated specialties, affiliations and a list of published articles.
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50
Citations
339
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Recent Articles
1.
Nam J, Kwak B, Jang H
Food Chem
. 2025 Feb;
474:143237.
PMID: 39933356
Edible insects are gaining global attention as a sustainable alternative source. In this study, insect oils were extracted using supercritical fluid extraction and ultrasound-assisted extraction. The supercritical fluid extraction method...
2.
Kim Y, Kim J, Cha J, Kim T, Jang H, Kim D, et al.
Food Sci Anim Resour
. 2024 Sep;
44(5):1028-1039.
PMID: 39246543
Alternative protein sources with greater nutritional value and a lower environmental footprint have recently attracted interest in the production of meat substitutes. However, it is required that these alternatives mimic...
3.
Lee J, Hong J, Kim B, Shim S, Jang H, Lee J
J Microbiol Biotechnol
. 2024 Sep;
34(10):1988-1994.
PMID: 39233519
In order to provide the qualitative data for the 20 commercially available krill oil supplementary products, the levels of omega-3 polyunsaturated fatty acids (PUFA) such as docosahexaenoic acid (DHA) and...
4.
Kim T, Lee M, Kim B, Lee J, Chun Y, Jang H
J Chromatogr A
. 2024 Aug;
1734:465275.
PMID: 39181095
A novel approach was developed to simultaneously determine the contents of vitamins D, D, K, and K in yogurt fortified with nanoencapsulated vitamins D and K. This method combines QuEChERS...
5.
Hong J, Kim M, Choi Y, Lee I, Chun Y, Jang H, et al.
J Texture Stud
. 2024 Aug;
55(4):e12857.
PMID: 39107967
The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear...
6.
Nam J, Lee J, Jang H
Food Chem X
. 2024 Jul;
23:101576.
PMID: 39007117
Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15,...
7.
Cha J, Han J, Heo J, Yu H, Kim Y, Jang H, et al.
Food Chem
. 2024 May;
452:139480.
PMID: 38703738
This study aimed to investigate the correlation between the composition of volatile compounds, consumer acceptance, and drivers of (dis)liking of Protaetia brevitarsis larvae fermented using lactic acid bacteria and yeast....
8.
Lee J, Nam T, Choi H, Jang H
Food Chem X
. 2024 Apr;
22:101302.
PMID: 38559443
Glyoxal, methylglyoxal, and diacetyl are toxic α-dicarbonyl compounds found in heat-processed foods, including edible oils. Dispersive liquid-liquid microextraction was combined with gas chromatography mass spectrometry to determine the glyoxal, methylglyoxal,...
9.
Park M, Cha J, Kang M, Jang H, Choi Y
Food Sci Nutr
. 2024 Feb;
12(2):804-814.
PMID: 38370058
Citrus fruits are largely consumed due to their unique and pleasant aromas. hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the...
10.
Lee J, Lee Y, Choi Y, Jang H
Food Sci Nutr
. 2023 Nov;
11(11):7396-7406.
PMID: 37970405
Analyzing volatile organic compounds (VOCs) in food is crucial but challenging. Baillon (omija) is an herbal plant with various functional health activities. Previous VOC analyses focused on fruit but not...