Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: A kinetic study-Reference-Cited by-同舟云学术

Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: A kinetic study

Published:2022-12 Issue: Volume:162 Page:112121
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Xu,Wang Zhisheng,Xing Changming,Chen Zike,Sun Wenxing,Xie Dan,Xu Guangfei,Wang Xingguo

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Publisher

Elsevier BV

Subject

Food Science

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1. Novel theoretical database-assisted UHPLC-Q-TOF/MS strategy for profiling and identifying oxidized triglycerides in pharmaceutical excipient soybean oil;Journal of Pharmaceutical and Biomedical Analysis;2024-10

2. The average trapping time of non-nearest-neighbor jumps on nested networks;Physica Scripta;2023-11-17

3. Effect of oleic/linoleic acid ratio on simultaneous formation of epoxy fatty acids and polar compounds in deep frying oils;LWT;2023-09