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Structure, rheological, thermal and antioxidant properties of cell wall polysaccharides from Chinese quince fruits

International journal of biological macromolecules, 2020-03, Vol.147, p.1146-1155

2020

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Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

Journal of Oleo Science, 2020, Vol.69(4), pp.391-401

2020

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Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Journal of the science of food and agriculture, 2020-03, Vol.100 (4), p.1524-1531

2020

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Structural characterization and antioxidant activity of polysaccharides extracted from jujube using subcritical water

Food science & technology, 2020-01, Vol.117, p.108645, Article 108645

2020

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Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils

Food research international, 2021-12, Vol.150, p.110794-110794, Article 110794

2021

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Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

International journal of food science & technology, 2024-07, Vol.59 (7), p.4816-4828

2024

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Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit

International journal of biological macromolecules, 2019-09, Vol.137, p.801-808

2019

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Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

International journal of food science & technology, 2022-05, Vol.57 (5), p.2968-2979

2022

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Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

International journal of food science & technology, 2021-11, Vol.56 (11), p.5547-5559

2021

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Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Journal of food science, 2024-06, Vol.89 (6), p.3759-3775

2024

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Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Journal of food science, 2024-06, Vol.89 (6), p.3494-3505

2024

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Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Journal of food science, 2022-02, Vol.87 (2), p.699-713

2022

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Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

International journal of food science & technology, 2022-01, Vol.57 (1), p.330-341

2022

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Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

International journal of food science & technology, 2023-04, Vol.58 (4), p.1754-1765

2023

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Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull

International journal of food science & technology, 2023-05, Vol.58 (5), p.2289-2303

2023

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Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Food hydrocolloids, 2019-10, Vol.95, p.262-272

2019

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Physicochemical characteristics and digestive properties of cell wall polysaccharides fractionated from sunflower meal

International journal of food science & technology, 2023-12, Vol.58 (12), p.6306-6318

2023

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Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

Food science & technology, 2021-05, Vol.143, p.111180, Article 111180

2021

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Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation

Journal of Oleo Science, 2020, Vol.69(7), pp.685-692

2020

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Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber

Food science & technology, 2021-11, Vol.151, p.112149, Article 112149

2021

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Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

International journal of food science & technology, 2024-03, Vol.59 (3), p.1524-1535

2024

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Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

International journal of food science & technology, 2022-01, Vol.57 (1), p.662-675

2022

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Structural Changes in Milled Wood Lignin (MWL) of Chinese Quince ( Chaenomeles sinensis ) Fruit Subjected to Subcritical Water Treatment

Molecules (Basel, Switzerland), 2021-01, Vol.26 (2), p.398

2021

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Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch

Journal of Oleo Science, 2024, Vol.73(2), pp.147-161

2024

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Effects of roasting on composition of chili seed and storage stability of chili seed oil

Food Science and Biotechnology, 2019, 28(5), , pp.1475-1486

2019

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Structure, rheological, thermal and antioxidant properties of cell wall polysaccharides from Chinese quince fruits

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Structural characterization and antioxidant activity of polysaccharides extracted from jujube using subcritical water

Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils

Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit

Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull

Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Physicochemical characteristics and digestive properties of cell wall polysaccharides fractionated from sunflower meal

Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation

Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

Structural Changes in Milled Wood Lignin (MWL) of Chinese Quince ( Chaenomeles sinensis ) Fruit Subjected to Subcritical Water Treatment

Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch

Effects of roasting on composition of chili seed and storage stability of chili seed oil

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