Chao Kai Chang

Dr. Chao Kai Chang

National Chung Hsing University, Taichung, Taiwan
orcid

Research Focus & Metrics

Academic Career Length

13Years (2014-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 March 2016 in LWT
Verified
Journal Article
Closed access
WKWen-Ching Ko
Wen-Ching Ko
SYShang-Yan Yang
Shang-Yan Yang
Chao Kai ChangChao Kai Chang
Chao Kai Chang
Chang Wei HsiehChang Wei Hsieh
Chang Wei Hsieh

1 January 2017 in LWT
Verified
Journal Article
Closed access
CLChi-En Liu
Chi-En Liu
WCWen-Ju Chen
Wen-Ju Chen
Chao Kai ChangChao Kai Chang
Chao Kai Chang
PLPo-Hsien Li
Po-Hsien Li
PLPei-Luen Lu
Pei-Luen Lu
Chang Wei HsiehChang Wei Hsieh
Chang Wei Hsieh

12 December 2014 in Molecules
Verified
Journal Article
Open access
PDF file
HWHsiu-Ju Wang
Hsiu-Ju Wang
MPMeng-Chun Pan
Meng-Chun Pan
Chao Kai ChangChao Kai Chang
Chao Kai Chang
SCShu-Wei Chang
Shu-Wei Chang
Chang Wei HsiehChang Wei Hsieh
Chang Wei Hsieh
This study reports on the optimization of the extraction conditions of cordycepin from Cordyceps militaris by using ultrasonication. For this purpose, the orthogonal experimental design was used to investigate the effects of factors on the ultrasonic-assisted extraction (UAE). Four factors: extraction time (min), ethanol concentration (%), extraction temperature (°C) and extraction frequency (kHz), were studied. The results showed that the highest cordycepin yield of 7.04 mg/g (86.98% ± 0.23%) was obtained with an extraction time of 60 min, ethanol concentration of 50%, extraction temperature of 65 °C and extraction frequency of 56 kHz. It was found that the cordycepin extraction yield increased with the effect of ultrasonication during the extraction process. Therefore, UAE can be used as an alternative to conventional immersion extraction with respect to the recovery of cordycepin from C. militaris, with the advantages of shorter extraction time and reduced solvent consumption.

5 October 2022 in Comprehensive Reviews in Food Science and Food Safety
Verified
Journal Article
Closed access
FPFuangfah Punthi
Fuangfah Punthi
BYBara Yudhistira
Bara Yudhistira
MGMohsen Gavahian
Mohsen Gavahian
Chao Kai ChangChao Kai Chang
Chao Kai Chang
KCKuanChen Cheng
KuanChen Cheng
Chang Wei HsiehChang Wei Hsieh
Chang Wei Hsieh

5 May 2022 in Food Chemistry
Verified
Journal Article
Closed access
CLChun-Ta Lung
Chun-Ta Lung
Chao Kai ChangChao Kai Chang
Chao Kai Chang
FCFang-Chi Cheng
Fang-Chi Cheng
Hou ChihyaoHou Chihyao
Hou Chihyao
MCMin-Hung Chen
Min-Hung Chen
Chang Wei HsiehChang Wei Hsieh
Chang Wei Hsieh

1 November 2020 in Food Chemistry
Verified
Journal Article
Closed access
LWLi-Wah Wong
Li-Wah Wong
XLXin-Jie Loke
Xin-Jie Loke
Chao Kai ChangChao Kai Chang
Chao Kai Chang
WKWen-Ching Ko
Wen-Ching Ko
Hou ChihyaoHou Chihyao
Hou Chihyao
Chang Wei HsiehChang Wei Hsieh
Chang Wei Hsieh