18 results on '"Wang, Xue-De"'
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2. Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal
3. Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions
4. Degradation of the lignin in roasted sesame seed hull improves the oxidation stability of sesame oil
5. Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality
6. Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil
7. Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber
8. Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil
9. Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil
10. Effects of different concentrations of NaOH on the structure and in vitro digestion of cellulose from sesame kernel
11. Sequential extraction, preliminary characterization and functional properties of sesame (Sesamum indicum L.) hull polysaccharides
12. Isolation and structural characterization of cell wall polysaccharides from sesame kernel
13. Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions
14. Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
15. Using solid acid catalysts to improve the oxidative stability of cold-pressed sesame oil
16. Structural characterization and antioxidant activity of polysaccharides extracted from jujube using subcritical water
17. Characterization of fragrant oil extracted from pepper seed during subcritical propane extraction
18. Emulsifying and structural properties of polysaccharides extracted from Chinese yam by an enzyme-assisted method
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