Jang HW - Search Results

1

Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin.

Lee MH, Kim TE, Jang HW, Chun YG, Kim BK. Lee MH, et al. Among authors: jang hw. Food Chem. 2021 Jun 30;348:129099. doi: 10.1016/j.foodchem.2021.129099. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33503533

2

Optimizing the ultrasound-assisted deep eutectic solvent extraction of flavonoids in common buckwheat sprouts.

Mansur AR, Song NE, Jang HW, Lim TG, Yoo M, Nam TG. Mansur AR, et al. Among authors: jang hw. Food Chem. 2019 Sep 30;293:438-445. doi: 10.1016/j.foodchem.2019.05.003. Epub 2019 May 2. Food Chem. 2019. PMID: 31151632

3

Determination of 60 pesticides in hen eggs using the QuEChERS procedure followed by LC-MS/MS and GC-MS/MS.

Song NE, Lee JY, Mansur AR, Jang HW, Lim MC, Lee Y, Yoo M, Nam TG. Song NE, et al. Among authors: jang hw. Food Chem. 2019 Nov 15;298:125050. doi: 10.1016/j.foodchem.2019.125050. Epub 2019 Jun 19. Food Chem. 2019. PMID: 31260955

4

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.

Kim TK, Lee MH, Yong HI, Jung S, Paik HD, Jang HW, Choi YS. Kim TK, et al. Among authors: jang hw. Foods. 2020 Oct 12;9(10):1443. doi: 10.3390/foods9101443. Foods. 2020. PMID: 33053732 Free PMC article.

5

Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930].

Kim TK, Lee MH, Yong HI, Jang HW, Jung S, Choi YS. Kim TK, et al. Among authors: jang hw. Food Chem. 2021 Jul 30;351:129401. doi: 10.1016/j.foodchem.2021.129401. Epub 2021 Feb 24. Food Chem. 2021. PMID: 33639434 No abstract available.

6

Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals.

Lee SY, Lee DY, Kang HJ, Kang JH, Jang HW, Kim BK, Hur SJ. Lee SY, et al. Among authors: jang hw. Food Chem. 2021 Nov 15;362:130228. doi: 10.1016/j.foodchem.2021.130228. Epub 2021 May 28. Food Chem. 2021. PMID: 34198129

7

Determination of vitamin K encapsulated into lipid nanocarriers by dispersive liquid-liquid microextraction combined with liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry.

Yoo G, Kim TE, Lee MH, Kim BK, Jang HW. Yoo G, et al. Among authors: jang hw. Food Sci Nutr. 2022 Oct 17;11(2):688-695. doi: 10.1002/fsn3.3104. eCollection 2023 Feb. Food Sci Nutr. 2022. PMID: 36789061 Free PMC article.

8

Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast.

Cha JY, Han J, Heo J, Yu HH, Kim YJ, Jang HW, Kim MR, Choi YS. Cha JY, et al. Among authors: jang hw. Food Chem. 2024 Sep 15;452:139480. doi: 10.1016/j.foodchem.2024.139480. Epub 2024 Apr 25. Food Chem. 2024. PMID: 38703738 Free article.

9

Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters.

Hong JS, Kim MR, Choi YJ, Lee IY, Chun YG, Jang HW, Kim BK. Hong JS, et al. Among authors: jang hw. J Texture Stud. 2024 Aug;55(4):e12857. doi: 10.1111/jtxs.12857. J Texture Stud. 2024. PMID: 39107967

10

Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt.

Kim TE, Lee MH, Kim BK, Lee JH, Chun YG, Jang HW. Kim TE, et al. Among authors: jang hw. J Chromatogr A. 2024 Oct 11;1734:465275. doi: 10.1016/j.chroma.2024.465275. Epub 2024 Aug 14. J Chromatogr A. 2024. PMID: 39181095

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