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Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
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Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

Wu, Gangcheng ; Chang, Chang ; Hong, Chenchen ; Zhang, Hui ; Huang, Jianhua ; Jin, Qingzhe ; Wang, Xingguo

Trends in Food Science & Technology, 2019-10, Vol.92, p.33-45 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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2
Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD
Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD
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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

Yang, Dan ; Wu, Gangcheng ; Li, Peiyan ; Zhang, Hui ; Qi, Xiguang

Food research international, 2019-08, Vol.122, p.295-302 [Periódico revisado por pares]

Canada: Elsevier Ltd

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3
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

Chang, Chang ; Wu, Gangcheng ; Zhang, Hui ; Jin, Qingzhe ; Wang, Xingguo

Critical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1496-1514 [Periódico revisado por pares]

United States: Taylor & Francis

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4
Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying
Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying
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Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying

Li, Xu ; Wu, Gangcheng ; Yang, Fan ; Meng, Linglu ; Huang, Jianhua ; Zhang, Hui ; Jin, Qingzhe ; Wang, Xingguo

Food chemistry, 2019-01, Vol.272, p.12-17 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation
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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

Xu, Lirong ; Wu, Gangcheng ; Ji, Xin ; Zhang, Hui ; Jin, Qingzhe ; Wang, Xingguo

Journal of the American Oil Chemists' Society, 2021-06, Vol.98 (6), p.657-671 [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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6
Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying
Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying
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Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying

Wu, Gangcheng ; Han, Shuyan ; Li, Xu ; Karrar, Emad ; Xu, Lirong ; Jin, Qingzhe ; Zhang, Hui ; Wang, Xingguo

Food science & technology, 2021-10, Vol.150, p.111900, Article 111900 [Periódico revisado por pares]

Elsevier Ltd

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7
Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil
Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil
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Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil

Li, Xu ; Cheng, Xinyi ; Wu, Gangcheng ; Huang, Jianhua ; Zhang, Hui ; Jin, Qingzhe ; Wang, Xingguo

Food research international, 2020-08, Vol.134, p.109206-109206, Article 109206 [Periódico revisado por pares]

Canada: Elsevier Ltd

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8
Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages
Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages
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Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages

Xu, Lirong ; Mei, Xue ; Chang, Jiarui ; Wu, Gangcheng ; Zhang, Hui ; Jin, Qingzhe ; Wang, Xingguo

Food chemistry, 2022-01, Vol.368, p.130581-130581, Article 130581 [Periódico revisado por pares]

Elsevier Ltd

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9
Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps
Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps
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Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Yang, Dan ; Wu, Gangcheng ; Lu, Yun ; Li, Peiyan ; Qi, Xiguang ; Zhang, Hui ; Wang, Xingguo ; Jin, Qingzhe

Food control, 2021-10, Vol.128, p.108195, Article 108195 [Periódico revisado por pares]

Elsevier Ltd

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10
Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch
Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch
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Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch

Yang, Yi ; Li, Tingting ; Li, Yan ; Qian, Haifeng ; Qi, Xiguang ; Zhang, Hui ; Wang, Li

Food chemistry, 2020-11, Vol.331, p.127315-127315, Article 127315 [Periódico revisado por pares]

Elsevier Ltd

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