Publications

Nam, J. K., Han, Y. J., Kim, M. R., Hyeon, J. E., Jang, H. W.* Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory properties. Food Chemistry, 525. (2026) 

Kim, Y. J., Cha, J. Y., Kim, J. H., Keum, D. H., Jang, H. W.*, Choi, Y. S.* Ultrasound-assisted ionic extraction modulates the structural, interfacial, and digestive properties of Protaetia brevitarsis larval proteins. Food Chemistry: X, 36. (2026)

Nam, J. K., Kim, M. R., Hyeon, J. E., Jang, H. W.* Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception. Food Chemistry: X, 34. (2026)

Min, Y. R., Kim, M. R., Jang, H. W.* Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils. Food Research International, 225. (2026)

Kim, Y. E., Hwang, Y. J., Nam, J. K., Jang, H. W.* Effect of Spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties. Food Science and Biotechnology, 1-12. (2026)

Jang, H. B., Cha, Y. J., Choi, Y. S.*, Jang, H. W.* Volatile compound profiling and quality insights of edible insect oils analysed by headspace-solid-phase microextraction-arrow-gas chromatography-mass spectrometry. Journal of Insects as Food and Feed, 11(13). (2025)

Kim, T. E., Lee, J. H., Kim, Y. J., Lee, M. H., Jang, H. W., Chun, Y. G., Kim, B. K.* Simultaneous Quantitation and Stability Evaluation of Cholecalciferol and α-Tocopherol in Vitamin-Fortified Nanoemulsions by UHPLC–MS/MS Coupled with QuEChERS Extraction. ACS Food Science & Technology, 5(1). (2025)

Thiruvengadam, M., Jin, Y., Jang, H. W., Rekha, A., Choi, H. J., Jung, B. S., Kim, J. W., Lee, S. B., Lee, J. M., Kim, S. H.* Calmodulin and calcium signaling in potato tuberization: The role of membrane transporters in stress adaptation. Plant Physiology and Biochemistry, 223. (2025)

Han, S., Jang, H. W., Park, S., Kim, T. M., Kim, H. J.* Unlocking the flavor potential of brewing yeast with CRISPR/Cas9 genome editing. LWT, 230. (2025)

Chae, U. J., Cha, J. Y., Kim, T. W.*, Jang, H. W.* Characterization of the volatile profiles in Korean rice-matured spirits and premium whiskies using HS-SPME-Arrow-GC/MS. Applied Biological Chemistry, 68(1). (2025)

Nam, J. K., Kwak, B. M., Jang, H. W.* Optimization and comparative analysis of quality characteristics and volatile profiles in edible insect oils extracted using supercritical fluid extraction and ultrasound-assisted extraction methods. Food Chemistry, 474. (2025)

Kim, S. H., Kim, E., Nam, J. K., Jang, H. W.* Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts. Food Science and Biotechnology, 34(9). (2025)

Cha, J. Y., Kim, T. K., Kim, Y. J., Lee, J. H., Kang, M. C., Jang, H. W.*, Choi, Y. S.* Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae. Future Foods, 10. (2024)

Kim, Y. J., Kim, T. K., Choi, Y. J., Yu, H. H., Kang, M. C., Cha, J. Y., Jang, H. W., Choi, Y. S.* Effects of salt concentration, temperature, and blanching time on insect protein extraction yield: optimization by response surface methodology. Journal of Insects as Food and Feed, 11(8). (2024)

Nam, J. K., Lee, J. Y., Jang, H. W.* Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder. Food Chemistry: X, 23. (2024)

Hong, J. S., Kim, M. R., Choi, Y. J., Lee, I. Y., Chun, Y. G., Jang, H. W., Kim, B. K.* Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters. Journal of Texture Studies, 55(4). (2024)

Lee, J. Y., Hong, J. B., Kim, B. K., Shim, S. B., Jang, H. W.*, Lee, J. B.* Analysis of Fatty Acid Compositions and Acid Values of Krill Oil Supplementary Products from the Korean Market. Journal of Microbiology and Biotechnology, 34(10). (2024)

Kim, T. E., Lee, M. H., Kim, B. K., Lee, J. H., Chun, Y. G., Jang, H. W.* Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt. Journal of Chromatography A, 1734. (2024)

Min, Y. R., Hong, J. B., Han, S., Choi, M. J., Shim, S. B., Jang, H. W.*, Lee, J. B.* Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA. Applied Biological Chemistry, 67(1). (2024)

Lee, J. H., Nam, T. G., Choi, H. K., Jang, H. W.* Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry. Food Chemistry: X, 22. (2024)

Cha, J. Y., Han, J., Heo, J., Yu, H. H., Kim, Y. J., Jang, H. W., Kim, M. R.*, Choi, Y. S.* Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast. Food Chemistry. 452. (2024)

Kim, Y. J., Kim, J. H., Cha, J. Y., Kim, T. K., Jang, H. W., Kim, D. H., Choi, Y. S.* Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase. Food Science of Animal Resources, 44(5):1028-1039, (2024)

Park, M. K., Cha, J. Y., Kang, M. C., Jang, H. W.*, Choi, Y. S.* The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil. Food Science & Nutrition, 12(2). (2024)

Lee, J. H., Lee, Y. Y., Choi, Y. S., Jang, H. W.* Headspace stir-bar sorptive extraction combined with gas chromatography–mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija). Food Science & Nutrition, 11(11). (2023)

Kim, Y. J., Kim, T. K., Choi, Y. J., Lee, J. H., Jang, H. W., Kang, M. C., Choi, Y. S.* Effects of hydrolysis and swelling on structural and functional properties of Hermetia illucens L.: Insoluble protein in residue fraction. Journal of Insects as Food and Feed, 9(6). (2023)

Yoo, G., Kim, T. E., Lee, M. H., Kim, B. K., Jang, H. W.* Determination of vitamin K encapsulated into lipid nanocarriers by dispersive liquid–liquid microextraction combined with liquid chromatography–atmospheric pressure chemical ionization–tandem mass spectrometry. Food Science & Nutrition, 11(2). (2023)

Lee, G. E., Kim, Y. J., Jang, H. B., Cha, J. Y., Choi, Y. S., Jang, H. W.* Comparison of oil quality characteristics of Locusta migratoria, Allomyrina dichotoma, and Tenebrio molitor obtained using different extraction methods. Journal of Insects as Food and Feed, 9(12). (2023)

Kim, S., Cha, J., Choi, Y. S., Yang, H. W., Jang, H. W.*, Kang, M. C. Anti-melanogenic effects of the essential oil from Citrus reticulata blossom on B16-F10 melanoma cells and in vivo zebrafish embryos. Process Biochemistry, 134. (2023)

Lee, M. H., Kim, T. K., Cha, J. Y., Yong, H. I., Kang, M. C., Jang, H. W.*, Choi, Y. S.* Physicochemical characteristics and aroma patterns of oils prepared from edible insects. LWT, 167. (2022)

Kim, T. E., Yoo, G., Lee, M. H., Kim, B. K., Jang, H. W.* Novel QuEChERS-ultra-performance liquid chromatography–atmospheric-pressure chemical ionization tandem mass spectrometry method for the simultaneous determination of vitamin D and vitamin K in vitamin-fortified nanoemulsions. Food Chemistry, 389. (2022)

Lee, J. H., Kim, T. K., Cha, J. Y., Jang, H. W., Yong, H. I.*, Choi, Y. S.* How to develop strategies to use insects as animal feed: Digestibility, functionality, safety, and regulation. Journal of Animal Science and Technology, 64(3). (2022)

Kim, T. K., Yong, H. I., Jang, H. W., Jung, S., Choi, Y. S.* Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae. Journal of Insects as Food and Feed, 8(2). (2022)

Kim, T. K., Cha, J. Y., Yong, H. I., Jang, H. W., Jung, S., Choi, Y. S.* Application of edible insects as novel protein sources and strategies for improving their processing. Food Science of Animal Resources, 42(3). (2022)

Kim, T. K., Yong, H. I., Jung, S., Sung, J. M., Jang, H. W.*, Choi, Y. S.* Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis. Journal of Animal Science and Technology, 63(2). (2021)

Lee, M. H., Kim, T. E., Jang, H. W., Chun, Y. G., Kim, B. K.* Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin. Food Chemistry, 348. (2021)

Lee, M. H., Jang, H. W., Chun, Y. G., Kim, T. E., Lee, I. Y., Kim, B. K.* Influence of carrier oil on the physical stability and in vitro digestion of vitamin K lipid nanocarriers. Food Bioscience, 43. (2021)

Kim, T. K., Yong, H. I., Kang, M. C., Jung, S., Jang, H. W.*, Choi, Y. S.* Effects of high hydrostatic pressure on technical functional properties of edible insect protein. Food Science of Animal Resources, 41(2). (2021)

Lee, J. H., Cha, J. Y., Kim, T. K., Choi, Y. S.*, Jang, H. W.* Effects of a defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae. LWT, 151. (2021)

Kim, T. K., Yong, H. I., Sung, J. M., Jang, H. W., Choi, Y. S.* Effect of conjugated protein composed of porcine myofibril and Protaetia brevitarsis protein on protein functionality. Journal of Insects as Food and Feed, 7(7). (2021)

Lee, S. Y., Lee, D. Y., Kang, H. J., Kang, J. H., Cho, M. G., Jang, H. W., Kim, B. K., Hur, S. J.* Differences in the gut microbiota between young and elderly persons in Korea. Nutrition Research, 87. (2021)

Chin, Y. W., Shin, S. C., Han, S., Jang, H. W., Kim, H. J.* CRISPR/Cas9-mediated inactivation of arginase in a yeast strain isolated from Nuruk and its impact on the whole genome. Journal of Biotechnology, 341. (2021)

Kim, T. K., Lee, M. H., Yong, H. I., Jang, H. W., Jung, S., Choi, Y. S.* Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems. Food Chemistry, 346. (2021)

Yong, H. I., Kim, T. K., Choi, H. D., Jang, H. W., Jung, S., Choi, Y. S.* Clean label meat technology: Pre-converted nitrite as a natural curing. Food Science of Animal Resources, 41(2). (2021)

Lee, J. H., Lee, Y. Y., Lee, J., Jang, Y. J.*, Jang, H. W.* Chemical composition, antioxidant, and anti-inflammatory activity of essential oil from omija (Schisandra chinensis (Turcz.) Baill.) produced by supercritical fluid extraction using CO₂. Foods, 10(7). (2021)

Jang, H. W., Yu, J. M., Kim, M. K.* Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry. Journal of Sensory Studies, 36(6). (2021)

Yu, J. M., Lee, J. H., Park, J. D., Choi, Y. S., Sung, J. M., Jang, H. W.* Analyzing gluten content in various food products using different types of ELISA test kits. Foods, 10(1). (2021)

Song, N. E., Kim, M. K., Lee, K. G., Jang, H. W.* Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception. Food Research International, 141. (2021)

Lee, S. Y., Lee, D. Y., Kang, H. J., Kang, J. H., Jang, H. W., Kim, B. K., Hur, S. J.* Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals. Food Chemistry, 362. (2021)