345 results on '"Wang, Xue-De"'
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2. Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages
3. Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms
4. A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction
5. Chemical and structural transformations of lignin in sesame seed hull during roasting
6. Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics
7. Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
8. Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying
9. Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
10. Catalytic cycloaddition of CO2 to epoxidized methyl oleate over a HBimCl-NbCl5/HCMC: Physicochemical, mass transfer and kinetic investigation
11. Effects of different precursors on the structure of lignin-based biochar and its ability to adsorb benzopyrene from sesame oil
12. The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
13. Quality and active constituents of safflower seed oil: A comparison of cold pressing, hot pressing, Soxhlet extraction and subcritical fluid extraction
14. Comparison of methods for activating sesame stalk lignin biochar for removing benzo[a]pyrene from sesame oil
15. Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction
16. Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal
17. Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch: Investigations in the starch-oil model system
18. Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction
19. Guar gum series affect nanostructured lipid carriers via electrostatic assembly or steric hindrance: Improving their oral delivery for phytosterols
20. Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
21. Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions
22. Degradation of the lignin in roasted sesame seed hull improves the oxidation stability of sesame oil
23. Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality
24. Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil
25. Structural characterization of lignin-carbohydrate complexes from Chinese quince fruits extracted after enzymatic hydrolysis pretreatment
26. Evaluation of functional properties and freeze-thaw stability of Chinese quince (Chaenomeles sinensis) seed gum
27. Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil
28. Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
29. The physicochemical properties of starches isolated from defatted tigernut meals: Effect of extrusion pretreatment
30. Degradation of sesame hull pectin during roasting: catalytic effects of four inorganic chloride salts.
31. Structural properties and antioxidant activities of polysaccharides isolated from sunflower meal after oil extraction
32. Effects of isolation conditions on structural and functional properties of the seed gum from Chinese quince (Chaenomeles sinensis)
33. Influence of High-Density Polyethylene Active Packages Containing Angelica dahurica Essential Oil on the Oxidative Stability of Linseed Oil
34. Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber
35. Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch
36. Lignin as a Natural Antioxidant: Property-Structure Relationship and Potential Applications
37. Effect of drying pretreatment methods on structural features and antioxidant activities of Brauns native lignin extracted from Chinese quince fruit
38. Cellulose fibers extracted from sesame hull using subcritical water as a pretreatment
39. Extraction of lignin from Chinese quince fruit by acetic acid solution at above atmospheric pressure: Yield distribution, structural characterization, and antioxidant activities
40. Primary Mycotoxins in Edible Vegetable Oils and Their Removal Methods
41. Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu.
42. Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken.
43. Ultrasound-assisted desolventizing of fragrant oil from red pepper seed by subcritical propane extraction
44. 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
45. Chemical And Structural Changes and Antioxidant Properties of Pectic Polysaccharides from Sesame Hull after Roasting at Various Temperatures
46. Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction
47. Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals
48. Developments in extraction, purification, and structural elucidation of proanthocyanidins (2000–2019)
49. Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage.
50. Physicochemical characteristics and digestive properties of cell wall polysaccharides fractionated from sunflower meal
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