Search Results - "Wu, Gangcheng"

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review by Shi, Ting, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo

“…Camellia oil is obtained from the camellia seed with various cultivated species (Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C…”
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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors by Chang, Chang, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with…”
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Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC–MS fingerprints by Shi, Ting, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo

“…•Fatty acids and sterols with chemometrics were used to authenticate camellia oil.•PCA can differentiate camellia oil using triterpene alcohols.•PLS-DA can…”
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Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages by Xu, Lirong, Mei, Xue, Chang, Jiarui, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…•Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular…”
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Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage by Xu, Lirong, Mei, Xue, Wu, Gangcheng, Karrar, Emad, Jin, Qingzhe, Wang, Xingguo

“…The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of…”
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Rapid Screening of Novel Dipeptidyl Peptidase‑4 Inhibitory Peptides from Pea (Pisum sativum L.) Protein Using Peptidomics and Molecular Docking by Zhang, Mingkai, Zhu, Ling, Wu, Gangcheng, Liu, Tongtong, Qi, Xiguang, Zhang, Hui

“…Pea protein hydrolysates (PPHs) possess good hypoglycemic effects; however, their dipeptidyl peptidase-4 (DPP-4) inhibitory activity is poorly understood, and…”
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Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD by Yang, Dan, Wu, Gangcheng, Li, Peiyan, Zhang, Hui, Qi, Xiguang

“…This paper aimed to clarify the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying, and to discuss the…”
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Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments by Wu, Gangcheng, Johnson, Stuart K., Bornman, Janet F., Bennett, Sarita J., Fang, Zhongxiang

“…•Sorghum grain physical characteristics were influenced by genotype.•Polyphenol content and antioxidant activity were affected by sorghum genotype.•Sorghum…”
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Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity by Zhu, Ling, Wu, Gangcheng, Cheng, Lilin, Zhang, Hui, Wang, Li, Qian, Haifeng, Qi, Xiguang

“…•Soaking temperature affects the structure and thermal changes of rice during cooking.•The moduli were varied in each cooking stages affecting the final…”
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Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying by Wu, Gangcheng, Han, Shuyan, Zhang, Yiren, Liu, TongTong, Karrar, Emad, Jin, Qingzhe, Zhang, Hui, Wang, Xingguo

“…•Bullet point 1: CSCE, TP and TBHQ had no significant effect on AV and TGH during deep-fat frying.•Bullet point 2: The CSCE could significantly inhibit the…”
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Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China by Yu, Le, Wang, Yongjin, Wu, Gangcheng, Jin, Jun, Jin, Qingzhe, Wang, Xingguo

“…[Display omitted] •Effects of cultivar and ripeness on Chinese olive oils were studied.•This is the first time to classify Chinese olive oils by flavor…”
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Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS‐olfactometry, odor activity values, and aroma recombination by Xu, Lirong, Chang, Jiarui, Mei, Xue, Zhang, Youfeng, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo

“…BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can affect the flavor of the…”
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Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil by Zou, Shuo, Zhang, Yiren, Wang, Qiaojun, Yang, Lixue, Karrar, Emad, Jin, Qingzhe, Zhang, Hui, Wu, Gangcheng, Wang, Xingguo

“…•PS with <20% had no significant influence on the sensory results of BT.•The addition of PS had no significant influences on physicochemical properties of…”
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Enzymatic Synthesis of Structured Lipids Enriched with Medium- and Long-Chain Triacylglycerols via Pickering Emulsion-Assisted Interfacial Catalysis: A Preliminary Exploration by Dong, Zhe, Cui, Ziheng, Jin, Jun, Cheng, Xinyi, Wu, Gangcheng, Wang, Xingguo, Jin, Qingzhe

“…Medium- and long-chain triacylglycerol (MLCT), as a novel functional lipid, is valuable due to its special nutritional properties. Its low content in natural…”
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The bioactive compounds and cellular antioxidant activity of Herbaceous peony (Paeonia lactiflora Pall) seed oil from China by Wu, Gangcheng, Shen, Yingbin, Nie, Rong, Li, Peiyan, Jin, Qingzhe, Zhang, Hui, Wang, Xingguo

“…Herbaceous peony (HP) seed oil has been consumed in some regions of China, yet little information is available on its bioactive composition and antioxidant…”
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Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters by Yi, Mengyuan, You, Yue, Zhang, Yiren, Wu, Gangcheng, Karrar, Emad, Zhang, Le, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl…”
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Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation by Xu, Lirong, Wu, Gangcheng, Ji, Xin, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…Flavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various…”
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Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose by Zhang, Youfeng, Wu, Gangcheng, Chang, Chang, Lv, Yating, Lai, Wanxian, Zhang, Hui, Wang, Xingguo, Jin, Qingzhe

“…Flavored rapeseed oil (FRO) is a typical hot‐pressed oil and is widely consumed in China due to its strong characteristic flavor and intensive color. In this…”
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Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China by Yu, Le, Wang, Yongjin, Wu, Gangcheng, Jin, Jun, Jin, Qingzhe, Wang, Xingguo

“…The characteristics of eight varieties of virgin olive oil (Arbosana, Arbequina, Coratina, Cornicabra, Frantoio, Koroneiki, Picual, and Ezhi 8) obtained in two…”
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Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China by Wang, Yongjin, Yu, Le, Zhao, Anni, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Yang, Xiaoyan, Chen, Li, Wang, Xingguo

“…Numerous olive cultivars have been planted in China, mainly to reap the health benefits of olive oil. This study characterized the quality and investigated the…”
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