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Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes.
Chen, Chunling; Pan, Yijun; Niu, Yifei; Peng, Dengfeng; Huang, Wenjing; Shen, Wangyang; Jin, Weiping; Huang, Qingrong.
Affiliation
  • Chen C; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
  • Pan Y; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
  • Niu Y; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
  • Peng D; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, PR China.
  • Huang W; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
  • Shen W; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
  • Jin W; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China. Electronic address: jwpacademic@outlook.com.
  • Huang Q; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
Food Chem ; 402: 134198, 2023 Feb 15.
Article in En | MEDLINE | ID: mdl-36116277
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Camellia / Lipid Droplets Language: En Journal: Food Chem Year: 2023 Document type: Article Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Camellia / Lipid Droplets Language: En Journal: Food Chem Year: 2023 Document type: Article Country of publication: Reino Unido