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The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Food chemistry, 2019-05, Vol.280, p.270-277

2019

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Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application

Food chemistry, 2019-09, Vol.292, p.134-142

2019

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Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

Food chemistry, 2018-04, Vol.246, p.137-149

2018

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Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

Food hydrocolloids, 2018-04, Vol.77, p.17-29

2018

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Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

Food science & technology, 2019-03, Vol.101, p.331-341

2019

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Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation

European food research & technology, 2020-06, Vol.246 (6), p.1183-1192

2020

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Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.964-998

2022

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Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein

Food chemistry, 2022-11, Vol.395, p.133535-133535, Article 133535

2022

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The mathematical prediction model for the oxidative stability of vegetable oils by the main fatty acids composition and thermogravimetric analysis

Food science & technology, 2018-10, Vol.96, p.51-57

2018

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Recent Progress on Techniques in the Detection of Aflatoxin B1 in Edible Oil: A Mini Review

Molecules (Basel, Switzerland), 2022-09, Vol.27 (19), p.6141

2022

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Sinapine reduces non-alcoholic fatty liver disease in mice by modulating the composition of the gut microbiota

Food & function, 2019-06, Vol.1 (6), p.3637-3649

2019

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Crystallization and Structural Properties of Oleogel-Based Margarine

Molecules (Basel, Switzerland), 2022-12, Vol.27 (24), p.8952

2022

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Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo

Food chemistry, 2019-05, Vol.280, p.34-44

2019

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Epoxy Stearic Acid, an Oxidative Product Derived from Oleic Acid, Induces Cytotoxicity, Oxidative Stress, and Apoptosis in HepG2 Cells

Journal of agricultural and food chemistry, 2018-05, Vol.66 (20), p.5237-5246

2018

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Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures

Food chemistry, 2019-08, Vol.288, p.108-116

2019

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Enhanced arachidonic acid production from Mortierella alpina combining atmospheric and room temperature plasma (ARTP) and diethyl sulfate treatments

Bioresource technology, 2015-02, Vol.177, p.134-140

2015

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Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

Food hydrocolloids, 2018-08, Vol.81, p.15-22

2018

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Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Food chemistry, 2019-07, Vol.286, p.636-643

2019

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Study on the chemical compositions and microbial communities of cigar tobacco leaves fermented with exogenous additive

Scientific reports, 2022-11, Vol.12 (1), p.19182-19182, Article 19182

2022

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A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sources

Bioresource technology, 2015-02, Vol.177, p.51-57

2015

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Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes

Journal of agricultural and food chemistry, 2013-07, Vol.61 (29), p.7070-7080

2013

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The applications of populus fiber in removal of Cr(VI) from aqueous solution

Applied surface science, 2016-10, Vol.383, p.133-141

2016

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Antioxidant Activity of Selenium‐Enriched Peptides from the Protein Hydrolysate of Cardamine violifolia

Journal of food science, 2019-12, Vol.84 (12), p.3504-3511

2019

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Chlorogenic Acid from Burdock Roots Ameliorates Oleic Acid-Induced Steatosis in HepG2 Cells through AMPK/ACC/CPT-1 Pathway

Molecules (Basel, Switzerland), 2023-10, Vol.28 (21), p.7257

2023

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Acid-catalyzed in-situ cross-linking of polyol on sodium alginate to improve its strength and hydrophobic properties

Materials & design, 2022-02, Vol.214, p.110424, Article 110424

2022

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The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application

Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein

The mathematical prediction model for the oxidative stability of vegetable oils by the main fatty acids composition and thermogravimetric analysis

Recent Progress on Techniques in the Detection of Aflatoxin B1 in Edible Oil: A Mini Review

Sinapine reduces non-alcoholic fatty liver disease in mice by modulating the composition of the gut microbiota

Crystallization and Structural Properties of Oleogel-Based Margarine

Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo

Epoxy Stearic Acid, an Oxidative Product Derived from Oleic Acid, Induces Cytotoxicity, Oxidative Stress, and Apoptosis in HepG2 Cells

Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures

Enhanced arachidonic acid production from Mortierella alpina combining atmospheric and room temperature plasma (ARTP) and diethyl sulfate treatments

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Study on the chemical compositions and microbial communities of cigar tobacco leaves fermented with exogenous additive

A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sources

Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes

The applications of populus fiber in removal of Cr(VI) from aqueous solution

Antioxidant Activity of Selenium‐Enriched Peptides from the Protein Hydrolysate of Cardamine violifolia

Chlorogenic Acid from Burdock Roots Ameliorates Oleic Acid-Induced Steatosis in HepG2 Cells through AMPK/ACC/CPT-1 Pathway

Acid-catalyzed in-situ cross-linking of polyol on sodium alginate to improve its strength and hydrophobic properties

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