Author

Xiao-Juan Wu

2 papers indexed here

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Oct 2026

Roasting-driven transformation of triacylglycerols and trace bioactive components in camellia seed oil: A cascade evolution.

This study investigated the effects of roasting temperature (80-180 °C) and time (30-120 min) on the quality of camellia seed oil, focusing on the thermal behavior of triacylglycerols (TAGs) and the dynamic evolution of trace bioactive compounds (squalene, phytosterols, polyphenols, and α-tocopherol). Results showed th...

Tong-Qiang Chen, Xiao-Juan Wu, Hai-Zhi Wu et al. · Food Chemistry · 0 citations

Open access Sep 2026

Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers

Rice bran is an abundant agricultural by-product rich in proteins, polysaccharides, and polyphenols, exhibiting potential for Pickering emulsion stabilizers. However, these nutrients predominantly exist as insoluble rice bran natural complexes (IRBNC), which are underutilized due to their compact structure, limited wet...

Han Cui, He-Lin Li, En-Yan Yu et al. · Current Research in Food Sci... · 0 citations