Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil-Reference-Cited by-同舟云学术

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Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil

Published:2022-03 Issue: Volume:371 Page:131167
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zou Shuo,Zhang Yiren,Wang Qiaojun,Yang Lixue,Karrar Emad,Jin Qingzhe,Zhang Hui,Wu Gangcheng,Wang Xingguo

Funder

National Natural Science Foundation of China

Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Nutrigenetics of cholesterol metabolism: Observational and dietary intervention studies in the postgenomic era;Abdullah;Nutrition Reviews,2015

2. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin;Adhikari;Food Chemistry,2010

3. Effects of amount and source of fat on the rates of lipolysis and biohydrogenation of fatty acids in ruminal contents;Beam;Journal of Dairy Science,2000

4. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity;Blake;Journal of the American Oil Chemists Society,2014

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

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2. Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili;Foods;2024-05-10

3. Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification;Food Chemistry;2023-12

4. Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems;Food Research International;2023-11

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