Thermal properties, oxidative stability, and frying applicability of highly pure soybean‐based diacylglycerol oil-Reference-Cited by-同舟云学术

Thermal properties, oxidative stability, and frying applicability of highly pure soybean‐based diacylglycerol oil

Author:

Liu Xuan¹,Xu Long²,Luo Riming³,Sun‐Waterhouse Dongxiao¹,Liu Zhuang¹,Xu Qingqing¹,Yang Bo⁴,Lan Dongming¹,Wang Weifei⁵^ORCID,Wang Yonghua¹

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou China

2. College of Food Science and Technology Henan Agricultural University Zhengzhou China

3. Guangdong Yue‐shan Special Nutrition Technology Co., Ltd. Foshan China

4. School of Bioscience and Bioengineering South China University of Technology Guangzhou China

5. Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China

Funder

Earmarked Fund for China Agriculture Research System

Science and Technology Planning Project of Guangdong Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference52 articles.

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