Jie Qiang

Shaanxi Union Research Center Of University And Enterprise For Functional Oil Engineering Technology, 22 Xinong Road, Yangling 712100, PR China
Union, Puerto Rico

Last Updated: 09/26/2026

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Found 8 publications

A layer-by-layer protein-polysaccharides emulsion enhances the bioavailability of butyrospermol in camellia oil.

A layer-by-layer protein-polysaccharides emulsion enhances the bioavailability of butyrospermol in camellia oil.

Journal: Food research international (Ottawa, Ont.)

Published: February 24, 2025

Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds.

Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds.

Journal: Food chemistry: X

Published: December 15, 2024

Understanding the formation and mitigation of chloropropanol esters during traditional Chinese cooking using a lipase hydrolysis-based method.

Understanding the formation and mitigation of chloropropanol esters during traditional Chinese cooking using a lipase hydrolysis-based method.

Journal: Food chemistry

Published: September 17, 2024

The fate of butyrospermol in camellia oil: Absorption and mechanism analysis.

The fate of butyrospermol in camellia oil: Absorption and mechanism analysis.

Journal: Food chemistry

Published: September 04, 2024

Impact of short-term storage of olive fruits on the quality of virgin olive oil.

Impact of short-term storage of olive fruits on the quality of virgin olive oil.

Journal: Food chemistry

Published: August 28, 2024

The road of lipid migration in flaxseed (Linum usitatissimum L.) during germination.

The road of lipid migration in flaxseed (Linum usitatissimum L.) during germination.

Journal: Food research international (Ottawa, Ont.)

Published: August 18, 2024

Inclusion of α-Linolenic acid ethyl ester in flaxseed oil with β-Cyclodextrin by hydrogen bonding.

Inclusion of α-Linolenic acid ethyl ester in flaxseed oil with β-Cyclodextrin by hydrogen bonding.

Journal: Food chemistry

Published: June 28, 2024

Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process.

Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process.

Journal: Food chemistry

Published: May 16, 2024

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Last Updated: 09/26/2026