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• Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions

  作者：Shao, Jiaqi;Yang, Jing;Huang, Fenghong;Chen, Yashu;Chen, Hongjian;Peng, Dengfeng;Deng, Qianchun;Shao, Jiaqi;Xiao, Junxia;Jin, Weiping;Geng, Fang

  关键词：Plant protein; Co-extraction; Natural nanoparticle; Air-/oil -water interfaces; Emulsion/foam

• Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes

  作者：Jia, Xiao;Zheng, Chang;Zhou, Qi;Jia, Xiao;An, Qi;Zhang, Nawei;Ren, Jingnan;Pan, Siyi;Fan, Gang

  关键词：Influence factor; isothiocyanates; nitriles; processing; pungent odor; structure-odor relationship; sulfides

• Preparation of low-fat and shape-preserving walnut via combined carbon dioxide osmotic treatment and subcritical fluid defatting

  作者：Guo, Tingting;Liu, Jiajie;Zhou, Qi;Zheng, Mingming;Huang, Fenghong;Wan, Chuyun;Guo, Tingting;Liu, Jiajie;Zhou, Qi;Zheng, Mingming;Huang, Fenghong;Wan, Chuyun;Guo, Tingting;Liu, Jiajie;Zhou, Qi;Zheng, Mingming;Huang, Fenghong;Wan, Chuyun

  关键词：Walnut; CO2 osmotic treatment; Subcritical fluid; Shape -preserving; Defatting

• Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters

  作者：Jia, Yimin;Li, Wenlin;Zheng, Mingming;Zheng, Chang;Zhou, Qi;Jia, Yimin;Zhou, Qi

  关键词：Walnut kernel; Oral processing model; Electronic sensing; Flavor release pattern; Volatile compounds; Food texture

• Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil

  作者：Zhou, Qi;Zheng, Chang;Wei, Fang;Yang, Yini

  关键词：Rapeseed; Widely targeted metabolism; Glucoerucin; Fragrant rapeseed oil; Thermally induced aroma; Models

• Effect of oil extraction methods on walnut oil quality characteristics and the functional properties of walnut protein isolate

  作者：Ma, Xuan;Huang, Chongbo;Zheng, Chang;Wang, Weijun;Ying, Huang;Liu, Changsheng;Liu, Changsheng

  关键词：Walnut oil; Supercritical carbon dioxide extraction; Oil extraction methods; Walnut proteins isolate; Functional properties

• Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

  作者：Ma, Xuan;Zheng, Chang;Zhou, Qi;Huang, Chongbo;Wang, Weijun;Huang, Ying;Liu, Changsheng;Liu, Changsheng

  关键词：Walnut oil; Pretreatment; Microwave; Oxidative stability; Volatile flavor