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Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types

Journal of the American Oil Chemists' Society, 2016-01, Vol.93 (1), p.69-81

2016

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Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Comprehensive reviews in food science and food safety, 2019-07, Vol.18 (4), p.1070-1096

2019

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Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides

Critical reviews in food science and nutrition, 2016-04, Vol.56 (5), p.760-787

2016

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Lipase-catalyzed Synthesis of Feruloylated Lysophospholipid in Toluene-Ionic Liquids and Its Antioxidant Activity

Journal of Oleo Science, 2021, Vol.70(4), pp.531-540

2021

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The changes in the volatile aldehydes formed during the deep-fat frying process

Journal of food science and technology, 2015-12, Vol.52 (12), p.7683-7696

2015

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Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing

Carbohydrate polymers, 2020-11, Vol.247, p.116675-116675, Article 116675

2020

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Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Chemistry and physics of lipids, 2012-09, Vol.165 (6), p.662-681

2012

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Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Critical reviews in food science and nutrition, 2019-01, Vol.59 (2), p.207-227

2019

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Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch

Food chemistry, 2023-03, Vol.405, p.134837-134837, Article 134837

2023

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Effects of repeated and continuous dry heat treatments on properties of sweet potato starch

International journal of biological macromolecules, 2019-05, Vol.129, p.869-877

2019

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Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch

International journal of biological macromolecules, 2022-07, Vol.212, p.146-154

2022

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Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose

Food research international, 2023-11, Vol.173, p.113335-113335, Article 113335

2023

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Effect of germination duration on structural and physicochemical properties of mung bean starch

International journal of biological macromolecules, 2020-07, Vol.154, p.706-713

2020

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The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch

Food research international, 2018-09, Vol.111, p.324-333

2018

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Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds

Food chemistry, 2024-09, Vol.451, p.139455-139455, Article 139455

2024

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Functional Characteristics of Oleogel Prepared from Sunflower Oil with β-Sitosterol and Stearic Acid

Journal of the American Oil Chemists' Society, 2017-09, Vol.94 (9), p.1153-1164

2017

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Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Food chemistry, 2024-08, Vol.448, p.138972-138972, Article 138972

2024

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Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation

International journal of biological macromolecules, 2023-02, Vol.229, p.188-198

2023

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Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation

Food research international, 2024-01, Vol.175, p.113787-113787, Article 113787

2024

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Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch

International journal of biological macromolecules, 2020-12, Vol.165 (Pt B), p.2060-2070

2020

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Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques

International journal of biological macromolecules, 2023-12, Vol.253, p.126844-126844, Article 126844

2023

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The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment

Journal of food science, 2020-12, Vol.85 (12), p.4215-4224

2020

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Potential health benefits and food applications of rice bran protein: research advances and challenges

Food reviews international, 2023-08, Vol.39 (6), p.3578-3601

2023

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Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

Food and bioprocess technology, 2013-09, Vol.6 (9), p.2562-2570

2013

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Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics

International journal of food science & technology, 2023-08, Vol.58 (8), p.4288-4300

2023

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Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides

Lipase-catalyzed Synthesis of Feruloylated Lysophospholipid in Toluene-Ionic Liquids and Its Antioxidant Activity

The changes in the volatile aldehydes formed during the deep-fat frying process

Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch

Effects of repeated and continuous dry heat treatments on properties of sweet potato starch

Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose

Effect of germination duration on structural and physicochemical properties of mung bean starch

The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch

Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds

Functional Characteristics of Oleogel Prepared from Sunflower Oil with β-Sitosterol and Stearic Acid

Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation

Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation

Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch

Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment

Potential health benefits and food applications of rice bran protein: research advances and challenges

Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics

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