近期代表性学术论文

1、Huang J, Chen C, Song Z *, Chang M, Yao L, Jin Q, Wang X. Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil. Food Chem. 2022.

2、李舒畅,王丽君,郭彦君,赵晓安,黄健花*,王兴国.炸薯条工艺对高油酸葵花籽油中饱和甘油酯核心醛生成的影响,中国油脂. 2022.

3、姚凌,陈楚滢,徐宇,黄健花*,王小三,常明,王兴国.红外、微波热处理紫苏籽所制油脂的品质比较,中国油脂. 2022.

4、Zhang Y, Zhou Y, Song Z, Jin J, Tang J, Wang X,Huang J*, Jin Q*. A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods. J Sci Food Agr. 2021.

5、Huang J*, Lu Y, Jin J, Song Z, Tang J. Chemical transesterification of flaxseed oil and medium-chain triacylglycerols: MLCT yield, DAG content, physicochemical properties, minor compounds and oxidation stability. Int J Food Sci Tech. 2021.

6、Huang J*, Zhao Z, Shao L, Chang C, Sun X, Wang X, Jin Q, Wang X. Steaming, boiling after pre-frying, and stir-frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil. J Am Oil Chem Soc. 2021.

7、Guo Y, Zhang Y, Liu R, Chang M,Huang J*, Wang X*. Contributions of different factors to ratio of 3-monochloro-1, 2-propanediol to 2-monochloro-1, 3-propanediol esters during frying simulation. Food Control. 2021.

8、Zhao Z,Huang J*, Jin Q, Wang X. Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures. LWT-Food Sci Technol. 2021.

9、陆燕婷,黄健花*,宋志华,唐俊军.硅胶柱层析精制中长链结构甘油三酯.中国油脂. 2021.

10、Shao L, Song H, Li X,Huang J*, Jin Q, Wang X. Correlations between trans isomers of alpha-linolenic acid and polar components in linseed oil during heating. Int J Food Sci Tech. 2020.

11、Zhang Y, Li T, Xu Z, Liu R, Zhang H, Wang X,Huang J*, Jin Q*. Comparison of the characteristics and oxidation kinetic parameters of flaxseed (Linum usitatissimum L.) oil products with different refining degree. J Food Process Pres. 2020.

12、Cao Y, Wu G, Zhang F, Xu L, Jin Q,Huang J*, Wang X*. A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. J Am Oil Chem Soc. 2020.

13、邵琳雅,耿聪,黄健花*,王兴国,金青哲.不同煎炸温度下亚麻籽油中α-亚麻酸的反式异构化及其分布情况.中国油脂. 2020.

14、赵文硕,孟繁鋆,宋慧钰,俞程乾,吴涤怡,邵琳雅,黄健花*,王兴国,金青哲.两种不同烹饪方式对亚麻籽油品质的影响.中国油脂. 2020.

15、沈晓华,冯宇,宋志华,王兴国,金青哲,黄健花*,刘睿杰,王小三,常明.硅胶吸附脱除注射用大豆油氢过氧化物的研究.中国油脂. 2020.

16、Xu L, Yang F, Li X, Zhao C, Jin Q,Huang J*, Wang X*. Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants. LWT-Food Sci Technol. 2019.

17、于丛丛,黄健花*,刘睿杰,常明,王小三,王兴国,金青哲. HPLC检测亚麻籽中开环异落叶松树脂酚二葡萄糖苷的超声波前处理工艺研究.中国油脂. 2019.

18、李田楠,黄健花*,刘睿杰,常明,王小三,王兴国,金青哲. HPLC测定亚麻籽油苦味肽的纯化富集前处理研究.中国油脂. 2019.

19、宋志华,鲁珊,黄健花*,金青哲,王兴国.酶促酯化制备DAG过程中的酰基转移研究.中国油脂. 2019.

20、周洋,黄健花*,金青哲,王兴国.不同产地冷榨亚麻籽油的脂质组成比较.中国油脂. 2018.

21、朱文倩,黄健花*,金青哲,王兴国.高效液相色谱法定量检测玉米油中玉米赤霉烯酮的溶剂萃取预处理方法研究.中国油脂. 2018.