金青哲

期刊论文

1. 于茗迪，陈黄思雨，王盈盈，周炫霖，俞乐，薛皓珅，李蕊潼，昝闻博，金俊，金青哲，王兴国（2026）. DHA甘油酯和磷脂的资源分布及酶法制备技术研究进展. 《中国油脂》.DOI
2. 熊智慧，轩辕卓豫，龚韧，李海岭，金俊，金青哲，王兴国（2026）. 槭属植物种子油脂及神经酸资源挖掘的研究进展. 《粮油食品科技》.DOI
3. Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Wei Liu, Wei Wei, Xingguo Wang (2026). Effects of medium- and long-chain triacylglycerol on sarcopenia under the different protein levels in aged male C57BL/6J mice. Food Bioscience.DOI
4. Qin Mu, Yiwei Ma, Tao Zhang, Fang Cong, Jun Jin, Qingzhe Jin, Xingguo Wang (2026). Odd-Chain Fatty Acids-Enriched Algal Oil Improves Locomotor Function and Modulates Metabolic Pathways in Caenorhabditis elegans Model of Alzheimer’s Disease. Molecules.DOI
5. Cheng Zhen, Meijun Du, Xiwei Xu, Qingzhe Jin, X Wang, Jun Jin, Wei Zeng (2026). Development of an Optional Preparation Method for Synthesis of Branched Fatty Acid Esters of Hydroxy Fatty Acids by Castor Oil. Journal of Agricultural and Food Chemistry.DOI
6. Meijun Du, Jun Jin, Cong Sun, Abdelaziz Elbarbary, Wei Wei, Haitao Zhang, Qingzhe Jin, X Wang, Zhe Cui (2026). Enhancing selective esterification of conjugated linoleic acid isomers by immobilized Candida rugosa lipase via hydrophobic acyl acceptors. Bioresource Technology.DOI
7. Zicheng Huang, Xiangjun Zhan, Jun Jin, Qingzhe Jin (2026). Regulation of inflammation by omega-3 and omega-6 fatty acids: a meta-analysis of randomized trials. Frontiers in Nutrition.DOI
8. Zicheng Huang, Xiangjun Zhan, Jun Jin, Qingzhe Jin, Qingzhe Jin (2026). Global research trends in dietary lipids and inflammation regulation (2016-2025): A bibliometric analysis. Food Bioscience.DOI
9. Yongjin Wang, Zhaocheng Zhuang, Yandan Wang, Shunyu Yao, Maonan Zhou, Qayyum Shehzad, Wei Wei, Jun Jin, Hui Zhang, Qingzhe Jin, Ling‐Zhi Cheong, Haiqin Fang, Xingguo Wang (2026). Associations between long-term dietary fatty acid intake and risk of cardiovascular disease among Chinese adults: A nationwide, population-based, prospective cohort study. Food Science and Human Wellness.DOI
10. 施丽娜，王亚群，王明星，王月华，程芳园，金俊，金青哲，吴港城，王兴国（2025）. 甘油二酯的降血脂及控制体质量作用机制研究进展. 《中国油脂》.DOI
11. 赵晨伟，王兴国，金青哲（2025）. 山桐子油资源挖掘与加工关键技术. 《中国食品学报》.DOI
12. 赵晨伟，金青哲，王兴国（2025）. 食用植物油安全标准的国内外比较分析（一）——体系、结构、范围和分类对比. 《粮油食品科技》.DOI
13. 金青哲，赵晨伟，徐闯，曹佳茜（2025）. 食用植物油酸价指标的科学内涵与现行检测局限性的探讨. 《粮油食品科技》.DOI
14. 赵晨伟，金青哲，王兴国（2025）. 食用植物油安全标准的国内外比较分析（二）——理化指标对比. 《粮油食品科技》.DOI
15. 王兴国，赵晨伟，金青哲（2025）. 端稳油瓶子 多装中国油. 《中国粮食经济》.
16. 赵晨伟，金青哲，王兴国（2025）. 食用植物油安全标准的国内外比较分析（三）——安全指标对比. 《粮油食品科技》.DOI
17. 赵晨伟，金青哲，王兴国（2025）. 预包装食用植物油保质期刍议. 《粮油食品科技》.DOI
18. 谢朋凯，崔利敏，那尔布兰·阿依本，金俊，金青哲，王兴国（2025）. 稀奶油乳液储藏期间稳定性变化对其搅打性能的影响. 《中国油脂》.DOI
19. 胡韶华，张星河，卢永茂，陶冠军，韦伟，金青哲，王兴国（2025）. 乳中脂溶性维生素A、D、E、K的快速检测方法研究. 《中国油脂》.DOI
20. 宦慧琳，邵昱龙，崔利敏，于茗迪，金俊，金青哲，王兴国（2025）. 无水黄油干法分提组分特性研究. 《中国油脂》.DOI
21. 黄明翠，舒树敏，张岩，赵晨伟，郑梦林，金俊，金青哲，王兴国（2025）. 家庭用油条件下食用植物油的氧化酸败研究. 《中国油脂》.DOI
22. Zicheng Huang, Xiangjun Zhan, Jun Jin, Xingguo Wang, Qingzhe Jin (2025). Fatty Acids as Nutritional Therapy for NAFLD: A Bibliometric Analysis of Research Trends and Future Directions. Foods.DOI
23. Meijun Du, Jun Jin, Wei Zeng, Wei Wei, Hui Zhang, Qingzhe Jin, Xingguo Wang, Yingying Tang (2025). Utilizing immobilized lipase for selective esterification in non-aqueous media: A strategy to enrich and purify conjugated linoleic acid isomers. Bioresource Technology.DOI
24. Jun Jin, Longfei Liu, Xiuqin Zhang, Pengkai Xie, Limin Cui, Ruixue Lin, Ren Gong, Abdelaziz Elbarbary, Hua‐Neng Xu, Qingzhe Jin, Xingguo Wang (2025). Effects of commercial phospholipid species on room-temperature stability and whipping performance of aerated dairy emulsions. LWT.DOI
25. Xiaoyu Huang, Meijun Du, Hui Zhang, Qingzhe Jin, Xingguo Wang (2025). The anti-cancer effects and mechanisms of conjugated fatty acids. International Journal of Pharmaceutics.DOI
26. Taotao Wang, Qingzhe Jin, Dongxu Wang, Xingguo Wang, Maoqing Wang (2025). Rediscovering the Hidden Nutritional Value of Soybean Oil: A Call for Improved Refining Processes. eFood.DOI
27. Yue Wang, Zhen Cheng, Jun Jin, Wei Wei, Qingzhe Jin, Xingguo Wang (2025). Comprehensive analysis of the lipid characteristics, nutritional potential and in vitro digestive behavior of Brassica rapa L. seed oil. Food Chemistry.DOI
28. Yue Wang, Zhen Cheng, Zhihui Xiong, Jun Jin, Wei Wei, Gang Li, Zhiming Xu, Jing Han, Qingzhe Jin, Xingguo Wang (2025). Comprehensive investigation of the physicochemical properties, lipid profile, nutritional potential, and in vitro digestive characteristics of Malania oleifera oil. Food Research International.DOI
29. Yongjin Wang, Le Yu, Maonan Zhou, Yandan Wang, Qayyum Shehzad, Wei Wei, Jun Jin, Hui Zhang, Qingzhe Jin, Xingguo Wang (2025). Comparative analysis of olive oil from laboratory and industrial production: Quality characteristics and chemical composition of Chinese olive oils. Journal of Food Measurement & Characterization.DOI
30. Lina Shi, Yiran Liu, Yuanyuan Yan, Dongsheng Bian, Jun Jin, Qingzhe Jin, Jiai Yan, Xingguo Wang (2025). Hepatic Lipidomics Unravels the Lipid‐Lowering and Anti‐Obesity Efficacy of Diacylglycerol Oil: Mechanistic Insights From High‐Fat Diet‐Induced Obese Mice. Food Science & Nutrition.DOI
31. Meijun Du, Jun Jin, Xueying Hou, Wei Wei, Gang Li, Zhiming Xu, Jing Han, Hui Zhang, Qingzhe Jin, Xingguo Wang (2025). Conjugated Linoleic Acid in Colorectal Cancer: Examining the Evidence for Its Preventive and Therapeutic Effects, Mechanisms, and Clinical Translatability. Food Reviews International.DOI
32. Hua‐Neng Xu, Mingcui Huang, Huilin Huan, Limin Cui, Longfei Liu, Xianmin Xu, Yuhang Chen, Wei Wei, Qingzhe Jin, Jun Jin, Xingguo Wang (2025). Plant-based whipping cream: A promising sustainable alternative to dairy products. Advances in Colloid and Interface Science.DOI
33. Chunhao Qian, Yiren Zhang, Hui Li, Jun Jin, Hui Zhang, Qingzhe Jin, Xingguo Wang (2025). Highly purified pinolenic acid from pine nut oil: A novel approach combining urea complexation, lipase-catalyzed esterification, and rapid preparative reversed-phase liquid chromatography. Food Bioscience.DOI
34. Cuirong Ren, Jun Jin, Shiwei Zhao, Yanbing Zhang, Qingzhe Jin, Xingguo Wang (2025). Corrigendum to “Comparative analysis of fat digestion characteristics in sow milk and piglet formulas based on dynamic in vitro gastrointestinal digestion” [Food Bioscience 53 (2023) 102749]. Food Bioscience.DOI
35. Cuirong Ren, Jun Jin, Xingguo Wang, Yanbing Zhang, Qingzhe Jin (2025). Corrigendum to “Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds” [International Dairy Journal 126 (2022) 105250]. International Dairy Journal.DOI
36. Wenhua Li, Qiaojun Wang, Huilin Huan, Gangcheng Wu, Qingzhe Jin, Youfeng Zhang, Xingguo Wang (2025). Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot. Foods.DOI
37. Yandan Wang, Yandan Wang, Wei Wei, Qingzhe Jin, Zong Meng, Xingguo Wang (2025). Medium- and long-chain triacylglycerol has higher digestibility and bioaccessibility compared with physical mixed oils under conditions of bile salts secretion deficiency. Food Research International.DOI
38. Meijun Du, Jun Jin, Wei Wei, Gang Li, Zhiming Xu, Jing Han, Hui Zhang, Xingguo Wang, Qingzhe Jin (2025). Research and development of methods for simultaneous separation and purification of two isomers of conjugated linoleic acid based on enzyme-assisted combined technologies. Food Bioscience.DOI
39. 黄笑宇，刘玉红，李建科，金凤，吴港城，张晖，金青哲，王兴国（2024）. 橄榄高纤维曲奇饼干的制作工艺研究. 《食品科技》.
40. 王兴国，金青哲（2024）. 好油有三个要素. 《农村新技术》.
41. 范沁塬，金俊，金青哲，王兴国（2024）. 植物蛋白内禀性质对充气乳液稳定性的影响研究. 《中国粮油学报》.
42. 王雨昕，金俊，郑小宇，金青哲，王兴国（2024）. 芒果脂提高巧克力抗霜性的研究. 《中国粮油学报》.
43. 周沁颖，金俊，王颖琪，王雨昕，金青哲，王兴国（2024）. 烛果油的组成特征及其对巧克力抗霜性影响的研究. 《中国油脂》.
44. 刘新，沈益骏，夏拥军，金俊，金青哲（2024）. 精炼棕榈仁油密度温度系数回归研究. 《中国口岸科学技术》.
45. 李峰，杨雪，金俊，金青哲，韦伟，王兴国（2024）. 核磁共振碳谱测定天然鱼油和加工鱼油中多不饱和脂肪酸的位置分布. 《中国油脂》.
46. 金青哲，金俊，赵晨伟，黄笑宇（2024）. 我国植物油料油脂加工技术新进展. 《中国油脂》.
47. 谢亮亮，李龙，谢丹，郑立友，金俊，金青哲（2024）. 4,4-二甲基甾醇生物活性研究进展. 《中国油脂》.
48. 方明暄，陈洋，金俊，金青哲，王兴国（2024）. 月桂酸甘油二酯和豆蔻酸甘油二酯的固定化脂肪酶R IM-03催化合成及纯化. 《中国油脂》.
49. Zhen Cheng, Yujing Yang, Mindi Yu, Le Yu, Zhiqiang Xing, Youfeng Zhang, Xinrong Liu, Jin Qingzhe, Xingguo Wang, Jun Jin (2024). Preparation of a trans-free fat blend to substitute partially hydrogenated oil. Journal of Food Engineering.DOI
50. Yongjin Wang, Gangcheng Wu, Yandan Wang, Abdur Rehman, Le Yu, Hui Zhang, Qingzhe Jin, Hafiz Ansar Rasul Suleria, Xingguo Wang (2024). Recent developments, challenges, and prospects of dietary omega-3 PUFA-fortified foods: Focusing on their effects on cardiovascular diseases. Food Chemistry.DOI
51. Yandan Wang, Wei Wei, Yongjin Wang, Xiaojing Liu, Qingzhe Jin, Xingguo Wang (2024). Medium- and long-chain triacylglycerols as enteral nutrition enhancing the nutritional status of postoperative rats undergoing chemotherapy by increasing the bioavailability of functional fatty acids. Food Chemistry.DOI
52. Xiaoyu Huang, Gangcheng Wu, Xin M. Liang, Hui Li, Hui Zhang, Qingzhe Jin, Xingguo Wang (2024). Physical fields assisted frying technologies for reducing oil content of fried food. Trends in Food Science & Technology.DOI
53. Ting Shi, Tenghui Dai, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2024). Camellia oil grading adulteration detection using characteristic volatile components GC-MS fingerprints combined with chemometrics. Food Control.DOI
54. Ting Shi, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2024). 1H NMR and chemical analysis to characterize camellia oil obtained by different extraction methods: A comparative study using chemometrics. Journal of Food Composition and Analysis.DOI
55. Yongjin Wang, Yongjin Wang, Zhaocheng Zhuang, Yandan Wang, Yandan Wang, Meijun Du, Le Yu, Qayyum Shehzad, Feng Xiao, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang (2024). Development and validation of an interpretable machine learning model associated with erythrocyte fatty acids to identify coronary artery disease among Chinese adults. Food Bioscience.DOI
56. Pengkai Xie, Limin Cui, Mingdi Yu, Yulong Shao, Abdelaziz Elbarbary, Qingzhe Jin, Qingzhe Jin, Xingguo Wang, Jun Jin (2024). Elucidation of microscopic mechanisms of tweens on whipping capabilities of aerated emulsions: Fat crystal-membrane interaction perspective. Food Bioscience.DOI
57. Yongjin Wang, Gangcheng Wu, Yandan Wang, Feng Xiao, Hongming Yin, Le Yu, Qayyum Shehzad, Hui Zhang, Qingzhe Jin, Xingguo Wang (2024). Association of erythrocyte fatty acid compositions with the risk of pancreatic cancer: A case–control study. Lipids.DOI
58. Longfei Liu, Hongling Cai, Youfeng Zhang, Qingzhe Jin, Xingguo Wang, Jun Jin (2024). Chemical compositions and oxidative stabilities of cold‐pressed walnut oils ( Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation. Journal of Food Science.DOI
59. Zhe Dong, Jun Jin, Wei Wei, Xiaosan Wang, Gangcheng Wu, Xingguo Wang, Qingzhe Jin (2024). Fabrication of immobilized lipases from Candida rugosa on hierarchical mesoporous silica for enzymatic enrichment of ω-3 polyunsaturated fatty acids by selective hydrolysis. Food Chemistry X.DOI
60. Yikang Zhang, Menglin Zheng, Yan Zhang, Chenwei Zhao, Jun Jin, Shumin Shu, Qingzhe Jin, Xingguo Wang (2024). Antioxidative ability and mechanism of L-ascorbyl palmitate synthesized by lipases as biocatalyst: Experimental and molecular simulation investigations. Food Bioscience.DOI
61. Min‐Jie Cao, Fangwei Yang, Yiwen Guo, Ruijie Liu, Ming Chang, Yandan Wang, Yandan Wang, Wei Wei, Qingzhe Jin, Xingguo Wang (2024). Are the ratio and amount of n-6 and n-3 fatty acids associated with cardiovascular outcomes?—a GRADE-assessed systematic review and dose-response meta-analysis of randomized controlled trials. Food Bioscience.DOI
62. Ziwei Gao, Hua‐Neng Xu, Qinyuan Fan, Pengkai Xie, Qingzhe Jin, Xingguo Wang, Jun Jin (2024). Effects of fat unsaturation degree on whipping performance and foam stability of fat‐reduced aerated emulsions. International Journal of Food Science & Technology.DOI
63. Yikang Zhang, Chenwei Zhao, Jun Jin, Qingzhe Jin, Xingguo Wang (2024). L‐ascorbyl palmitate and endogenous micronutrients in vegetable oils provide synergistic antioxidant activities: Micronutrient species and concentration. European Journal of Lipid Science and Technology.DOI
64. Meijun Du, Mengyue Gong, Gangcheng Wu, Jun Jin, Xingguo Wang, Qingzhe Jin (2024). Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques. Journal of Agricultural and Food Chemistry.DOI
65. Ru Cui, Yue You, Chuang Chen, Wenjing Zhang, Yiren Zhang, Yun Li, Le Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2024). Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China. Journal of the American Oil Chemists Society.DOI
66. Mengyuan Yi, Yiren Zhang, Le Zhang, Yun Li, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2024). Screening of fish oil fatty acids for antihyperlipidemic activity based on network pharmacology and validation of synergistic efficacy in vitro. Food Bioscience.DOI
67. Zhe Dong, Ziheng Cui, Jun Jin, Xinyi Cheng, Gangcheng Wu, Xingguo Wang, Qingzhe Jin (2024). Enzymatic Synthesis of Structured Lipids Enriched with Medium- and Long-Chain Triacylglycerols via Pickering Emulsion-Assisted Interfacial Catalysis: A Preliminary Exploration. Molecules.DOI
68. Pengkai Xie, Mingcui Huang, Jia Bing Liu, Abdelaziz Elbarbary, Qingzhe Jin, Qingzhe Jin, Xingguo Wang, Jun Jin (2024). Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions. Journal of Food Engineering.DOI
69. Yue Wang, Jun Jin, Gangcheng Wu, Wei Wei, Qingzhe Jin, Xingguo Wang (2024). Omega-9 monounsaturated fatty acids: a review of current scientific evidence of sources, metabolism, benefits, recommended intake, and edible safety. Critical Reviews in Food Science and Nutrition.DOI
70. Zhe Dong, Jun Jin, Jun Jin, Wei Wei, Gangcheng Wu, Xingguo Wang, Qingzhe Jin (2024). Hyperactivation of lipase by oil-water interface in interfacial immobilization on hierarchical porous hollow silica microsphere: dynamics, mechanism and application. Food Bioscience.DOI
71. Yongjin Wang, Abdur Rehman, Seid Mahdi Jafari, Qayyum Shehzad, Le Yu, Yijia Su, Gangcheng Wu, Qingzhe Jin, Hui Zhang, Hafiz Ansar Rasul Suleria, Xingguo Wang (2024). Micro/nano-encapsulation of marine dietary oils: A review on biomacromolecule-based delivery systems and their role in preventing cardiovascular diseases. International Journal of Biological Macromolecules.DOI
72. Jiahui Yu, Huijia Lu, Xinghe Zhang, Juncheng Tang, Zuoliang Liu, Qingzhe Jin, Wei Wei, Xingguo Wang (2024). The triacylglycerol structures are key factors influencing lipid digestion in preterm formulas during in vitro digestion. Food Chemistry.DOI
73. Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Wei Wei, Xingguo Wang (2024). Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization. Annual Review of Food Science and Technology.DOI
74. Tao Zhang, Liangliang Xie, Yiwen Guo, Zhangtie Wang, Xin Guo, Ruijie Liu, Qingzhe Jin, Ming Chang, Xingguo Wang (2024). 4,4-Dimethylsterols Reduces Fat Accumulation via Inhibiting Fatty Acid Amide Hydrolase In Vitro and In Vivo. Research.DOI
75. Yongjin Wang, Gangcheng Wu, Feng Xiao, Hongming Yin, Le Yu, Yujia Chen, Qayyum Shehzad, Lirong Xu, Hui Zhang, Qingzhe Jin, Xingguo Wang (2024). Fatty acid composition in erythrocytes and coronary artery disease risk: a case–control study in China. Food & Function.DOI
76. 王芳敏，叶兴旺，周雪贞，金青哲，刘正冬，闫志远，韦伟，王兴国（2023）. 母亲膳食对母乳营养素影响的研究进展. 《食品科学》.
77. 刘新，沈益骏，金俊，金青哲，孙逸文（2023）. 进口植物油混舱分卸比例分割偏差因素分析. 《中国油脂》.
78. 陈昕玥，顾晓霞，王雨昕，刘周颖，朱云，金俊，金青哲，王兴国（2023）. 甘油二酯对可可脂类油脂结晶和巧克力起霜的影响研究进展. 《中国油脂》.
79. 刘陈钰，甄铖，郑小宇，王颖琪，王雨昕，金俊，金青哲，王兴国（2023）. 类可可脂原料油中低熔点甘油三酯的组成、含量调控与综合利用. 《中国油脂》.
80. 黄笑宇，刘玉红，李建科，金凤，吴港城，张晖，金青哲，王兴国（2023）. 橄榄高纤维面包的制作工艺研究. 《粮油食品科技》.
81. 杨羽婧，俞乐，金俊，邢志强，赵晨伟，张建文，金青哲，柳新荣，王兴国（2023）. 6种食品专用油脂的风味特征研究. 《中国油脂》.
82. 金青哲，杜美军，杨云翀，邵振文（2023）. 甘油二酯油的代谢特性及营养价值. 《粮食与油脂》.
83. 金青哲，王月，方靖凯，叶德宏（2023）. 油酸和高油酸油脂对人体健康的影响研究进展. 《粮食与油脂》.
84. 王蕾，李菊芳，米丽娟，逄金柱，叶兴旺，刘正冬，闫志远，金青哲，韦伟，王兴国（2023）. 我国部分地区不同哺乳期母乳中脂肪酸含量的分析. 《中国食品学报》.
85. 朱芷茜，孙雪梅，黄健花，宋志华，王小三，金青哲，王兴国（2023）. 菜籽油-DHA藻油调和油在不同鸡肉烹饪方式下的品质变化. 《中国油脂》.
86. 王芳敏，周雪贞，叶兴旺，刘正冬，金青哲，韦伟，闫志远，王兴国（2023）. 中国母乳多不饱和脂肪酸组成、特点与其满足婴儿膳食营养素摄入量的比较分析. 《中国油脂》.
87. 曾炜，金青哲，王兴国（2023）. 母乳脂中微量成分的研究进展. 《中国油脂》.
88. Siqi Luo, Hongmei Hou, Yongjin Wang, Yun Li, Le Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2023). Effects of omega-3, omega-6, and total dietary polyunsaturated fatty acid supplementation in patients with atherosclerotic cardiovascular disease: a systematic review and meta-analysis. Food & Function.DOI
89. Wei Zeng, Yafei Zhang, Xueying Hou, Yuhang Chen, Juanjuan Chi, Jun Jin, Qingzhe Jin, Xingguo Wang (2023). Characteristics of Garcinia seed fats and their potential usages as functional ingredients: A review. International Journal of Food Science & Technology.DOI
90. Shuyan Han, Hongmei Hou, Yiren Zhang, Zhongxiang Fang, Yun Li, Le Zhang, Yandan Wang, Shijia Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2023). Oleuropein and its hydrolysate from extra virgin olive oil inhibit breast cancer cells proliferation interfering with the PI3K-AKT signal pathway. Journal of Functional Foods.DOI
91. Ziwei Gao, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang (2023). Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities. Foods.DOI
92. Hua‐Neng Xu, Qinyuan Fan, Mingcui Huang, Limin Cui, Ziwei Gao, Longfei Liu, Yuhang Chen, Jun Jin, Qingzhe Jin, Xingguo Wang (2023). Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions. International Journal of Biological Macromolecules.DOI
93. Hua‐Neng Xu, Ziwei Gao, Mingcui Huang, Qinyuan Fan, Limin Cui, Pengkai Xie, Longfei Liu, Xiupeng Guan, Jun Jin, Qingzhe Jin, Xingguo Wang (2023). Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends. Food Hydrocolloids.DOI
94. Wei Xue, Qingzhe Jin, Xingguo Wang (2023). Reassessing the Effects of Dietary Fat on Cardiovascular Disease in China: A Review of the Last Three Decades. Nutrients.DOI
95. Chuang Chen, Yongjin Wang, Ru Cui, Ling Zhu, Jing Han, Jiping Sun, Qi Xu, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2023). Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils. Journal of the American Oil Chemists Society.DOI
96. Qiong Wang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2023). Effects of Dietary Plant-Derived Low-Ratio Linoleic Acid/Alpha-Linolenic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis. Foods.DOI
97. Youfeng Zhang, Felix Stöppelmann, Lin Zhu, Jiaqi Liang, Marina Rigling, Xingguo Wang, Qingzhe Jin, Yanyan Zhang (2023). A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil. Food Chemistry.DOI
98. Pengkai Xie, Jun Jin, Hua‐Neng Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin, Xingguo Wang (2023). Effects of sucrose esters on whipping capabilities of aerated emulsions. Food Hydrocolloids.DOI
99. Hua Xu, Yandan Wang, Yiren Zhang, Qiaoming Lou, Xiupeng Guan, Jun Jin, Qingzhe Jin, Xingguo Wang (2023). Characteristics of Cephalotaxus fortunei kernel oil and its digestion behaviors. Food Chemistry.DOI
100. Qiong Wang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2023). Effects of Dietary Linoleic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis of 40 Randomized Controlled Trials. Foods.DOI
101. Yongjin Wang, Yandan Wang, Qayyum Shehzad, Yijia Su, Lirong Xu, Le Yu, Wei Zeng, Zhongxiang Fang, Gangcheng Wu, Wei Wei, Qingzhe Jin, Hui Zhang, Xingguo Wang (2023). Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials. Critical Reviews in Food Science and Nutrition.DOI
102. Cuirong Ren, Jun Jin, Shiwei Zhao, Yanbing Zhang, Qingzhe Jin, Xingguo Wang (2023). Comparative analysis of fat digestion characteristics in sow milk and piglet formulas based on dynamic in vitro gastrointestinal digestion. Food Bioscience.DOI
103. Pu Zhao, Xue Yang, Dan Li, Xinghe Zhang, Wei Wei, Qingzhe Jin, Xingguo Wang (2023). Development of in vitro digestion simulation of gastrointestinal tract to evaluate lipolysis and proteolysis: Comparison of infant model digestion of breast milk and adult model digestion of cow milk. Food Hydrocolloids.DOI
104. Shijia Zhang, Yiren Zhang, Emad Mohamed Ali Karrar, Qingzhe Jin, Hui Zhang, Gangcheng Wu, Xingguo Wang (2023). Mechanisms of sesamol and sesamin inhibiting α-glucosidase activity by spectroscopy and molecular docking. Food Bioscience.DOI
105. Meijun Du, Jun Jin, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2023). Metabolic, structure-activity characteristics of conjugated linolenic acids and their mediated health benefits. Critical Reviews in Food Science and Nutrition.DOI
106. Yongjin Wang, Le Yu, Qayyum Shehzad, Weibao Kong, Gangcheng Wu, Qingzhe Jin, Hui Zhang, Xingguo Wang (2023). A comprehensive comparison of Chinese olive oils from different cultivars and geographical origins. Food Chemistry X.DOI
107. Yandan Wang, Hua Xu, Xiaojing Liu, Wei Wei, Qingzhe Jin, Xingguo Wang (2023). The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion. Food Chemistry.DOI
108. Wenlong Zhang, Chenwei Zhao, Emad Mohamed Ali Karrar, Meijun Du, Qingzhe Jin, Xingguo Wang (2023). Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China. Foods.DOI
109. Yuhang Chen, Yuxin Wang, Xiaoyu Zheng, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang (2023). Novel disaturated triacylglycerol-rich fat from Garcinia mangostana: Lipid compositions, fatty acid distributions, triacylglycerol species and thermal characteristics. Industrial Crops and Products.DOI
110. Liyou Zheng, Miaomiao Zhu, Fei Zhang, Jun Jin, Qingzhe Jin, Hongyan Guo (2023). Activity and Characterization of Tocopherol Oxidase in Corn Germs and Its Relationship with Oil Color Reversion. Molecules.DOI
111. Yandan Wang, Wei Wei, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2023). Synthesis of eicosapentaenoic acid ‐enriched medium‐ and long‐chain triglyceride by lipase‐catalyzed transesterification: a novel strategy for clinical nutrition intervention. Journal of the Science of Food and Agriculture.DOI
112. Liyou Zheng, Hongyan Guo, Miaomiao Zhu, Liangliang Xie, Jun Jin, Sameh A. Korma, Qingzhe Jin, Xingguo Wang, Ilaria Cacciotti (2023). Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Critical Reviews in Food Science and Nutrition.DOI
113. Xiaoyu Huang, Yue You, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2023). Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process. Food Chemistry X.DOI
114. Yongjin Wang, Lirong Xu, Qayyum Shehzad, Yiren Zhang, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2023). Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from peony seeds (Paeonia suffruticosa Andr.). Journal of Food Measurement & Characterization.DOI
115. Xue Na Yang, Emad Mohamed Ali Karrar, Fang Cong, Huijia Lu, Qingzhe Jin, Xuebing Xu, Thom Huppertz, Wei Wei, Xingguo Wang (2023). Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS. International Dairy Journal.DOI
116. Mengyuan Yi, Yue You, Yiren Zhang, Gangcheng Wu, Emad Mohamed Ali Karrar, Le Zhang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2023). Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. Molecules.DOI
117. Jiao Yu, Yiren Zhang, Qiaojun Wang, Lixue Yang, Emad Mohamed Ali Karrar, Qingzhe Jin, Hui Zhang, Gangcheng Wu, Xingguo Wang (2023). Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing. Food Research International.DOI
118. Pu Zhao, Dan Li, Xinghe Zhang, Xingwang Ye, Zhiqiang Zhang, Zhengdong Liu, Zhiyuan Yan, Wei Wei, Qingzhe Jin, Xingguo Wang (2023). Comparison of lipid structure and composition in human or cow's milk with different fat globules by homogenization. Food & Function.DOI
119. Fangmin Wang, Jiahui Yu, Li Wang, Shuai Wang, Qingzhe Jin, Qingyun Wang, Wei Wei, Xingguo Wang (2023). Fatty acids and their sn -2 positional distribution in breast milk and their association with edible oils in maternal diet: a study of five regions in China. Food & Function.DOI
120. Yujing Yang, Jun Jin, Le Yu, Wei Xue, Yuhang Chen, Chenwei Zhao, Jianwen Zhang, Zhiqiang Xing, Qingzhe Jin, Xinrong Liu, Xingguo Wang (2023). Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics. Journal of Oleo Science.DOI
121. 张晖，李培燕，吴港城，杨丹，赵晨伟，金青哲，王兴国（2022）. 基于传质特性研究油种类对煎炸薯条质构的影响. 《粮油食品科技》.
122. 袁婷兰，韦伟，叶兴旺，刘正冬，闫志远，金青哲，王兴国（2022）. 母乳中长链甘油三酯研究进展. 《食品与生物技术学报》.
123. 李徐，张晖，金青哲，赵晨伟，金俊，吴港城，王兴国（2022）. 氧化甘三酯指标在煎炸油品质评价中的应用. 《粮油食品科技》.
124. 徐立荣，常佳睿，梅雪，朱晨菲，吴港城，张晖，金青哲，王兴国（2022）. 不同煎炸阶段薯条和煎炸油中关键风味成分分析. 《粮油食品科技》.
125. 杨丹，吴港城，李培燕，金俊，金青哲，张晖，王兴国（2022）. 微波熟化结合超低温冷冻预处理降低煎炸薯条油脂吸附的研究. 《粮油食品科技》.
126. 张文龙，黄成义，赵晨伟，金青哲，王兴国（2022）. 植物油中的色素及吸附脱色研究进展. 《中国油脂》.
127. 郑立友，莫妮娜，胡秀秀，贾惠婷，王政，谢亮亮，谢丹，金俊，金青哲，郭红艳（2022）. 生育酚氧化产物生育酚醌的研究进展. 《中国油脂》.
128. 林瑞雪，李峰，韦伟，金青哲，王兴国（2022）. 核磁共振磷谱法测定乳制品中的磷脂含量. 《中国油脂》.
129. 刘新，俞晔，夏拥军，金俊，金青哲（2022）. 基于体积温度系数法测量进口精炼棕榈硬脂体积. 《中国油脂》.
130. Chenwei Zhao, Pengkai Xie, Jun Jin, Qingzhe Jin, Xingguo Wang (2022). Kinetics, Thermodynamics and Mechanism of Enzymatic Degradation of Zearalenone in Degummed Corn Oil. Toxins.DOI
131. Cuirong Ren, Jun Jin, Thom Huppertz, Yanbing Zhang, Qingzhe Jin, Xingguo Wang (2022). Evaluation of Fatty Acid Distributions and Triacylglycerol Species in Sow Milk and Commercial Piglet Formulas: A Comparative Study Based on Fat Sources and Lactation Stages. Animals.DOI
132. Yuxin Wang, Jun Jin, Wei Zeng, Xiaoxia Gu, Qingzhe Jin, Xingguo Wang (2022). Classification and feasibility of mango kernel fat and its stepwise fractionated stearins for use in heat‐stable chocolate fats. International Journal of Food Science & Technology.DOI
133. Chenwei Zhao, Pengkai Xie, Jun Jin, Qingzhe Jin, Xingguo Wang (2022). Removal of Zearalenone from Degummed Corn Oil by Hydrolase on a Batch-Refining Unit. Foods.DOI
134. Pengkai Xie, Guozhi Ji, Jun Jin, Hua‐Neng Xu, Li Zhang, Ziwei Gao, Qinyuan Fan, Yun Chen, Qingzhe Jin, Xingguo Wang (2022). Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species. International Journal of Dairy Technology.DOI
135. Youfeng Zhang, Cheng Zhen, Bixi Zhao, Shengmin Zhou, Yuanrong Jiang, Xingguo Wang, Qingzhe Jin, Yanyan Zhang (2022). Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions. Food Research International.DOI
136. Hua‐Neng Xu, Lan Yang, Pengkai Xie, Qinying Zhou, Yuhang Chen, Emad Mohamed Ali Karrar, Huifang Qi, Ruixue Lin, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang (2022). Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum. International Journal of Biological Macromolecules.DOI
137. Jiahui Yu, Zhiyuan Yan, Lijuan Mi, Lei Wang, Zhengdong Liu, Xingwang Ye, Qingzhe Jin, Jinzhu Pang, Wei Wei, Xingguo Wang (2022). Medium- and long-chain triacylglycerols and di-unsaturated fatty acyl-palmitoyl-glycerols in Chinese human milk: Association with region during the lactation. Frontiers in Nutrition.DOI
138. Xinyi Cheng, Zhuoneng Huang, Qingzhe Jin, Xiaosan Wang (2022). Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute. Journal of Food Science.DOI
139. Yiren Zhang, Hui Zhang, Emad Mohamed Ali Karrar, Wei Wei, Wei Zeng, Qingzhe Jin, Xingguo Wang (2022). Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China. Molecules.DOI
140. Jingwei Cui, Yinhan Wang, Huihuang Zhang, Jiulin Li, Qiaojun Wang, Lixue Yang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2022). Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models. Foods.DOI
141. Liangliang Xie, Tao Zhang, Emad Mohamed Ali Karrar, Liyou Zheng, Dan Xie, Jun Jin, Xingguo Wang, Qingzhe Jin (2022). Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols. Journal of the American Oil Chemists Society.DOI
142. Jingwei Cui, Yinhan Wang, Qiaojun Wang, Lixue Yang, Yiren Zhang, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2022). Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network. Food Chemistry X.DOI
143. Shuyan Han, Yongjin Wang, Zhongxiang Fang, Yiren Zhang, Wei Zeng, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2022). Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion. Food Research International.DOI
144. Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2022). Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage. Food Science and Human Wellness.DOI
145. Cuirong Ren, Jun Jin, Yanbing Zhang, Qingzhe Jin, Xingguo Wang (2022). Triacylglycerol fingerprint of sow milks during different lactation stages and from different breeds. Journal of Dairy Research.DOI
146. Cuirong Ren, Jun Jin, Shiwei Zhao, Yanbing Zhang, Qingzhe Jin, Xingguo Wang (2022). Phospholipid profiling, cholesterol, and tocopherols: Comparison of sow milk fats from two lactation stages and five breeds. Food Bioscience.DOI
147. Tinglan Yuan, Lei Wang, Jun Jin, Lijuan Mi, Jinzhu Pang, Zhengdong Liu, Jinyan Gong, Cong Sun, Jufang Li, Wei Wei, Qingzhe Jin, Xingguo Wang (2022). Role Medium-Chain Fatty Acids in the Lipid Metabolism of Infants. Frontiers in Nutrition.DOI
148. Xinghe Zhang, Wei Wei, Guanjun Tao, Qingzhe Jin, Xingguo Wang (2022). Triacylglycerol regioisomers containing palmitic acid analyzed by ultra-performance supercritical fluid chromatography and quadrupole time-of-flight mass spectrometry: Comparison of standard curve calibration and calculation equation. Food Chemistry.DOI
149. Jianhua Huang, Chuying Chen, Zhihua Song, Ming Chang, Ling Yao, Qingzhe Jin, Xingguo Wang (2022). Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil. Food Chemistry.DOI
150. Lirong Xu, Xue Mei, Gangcheng Wu, Emad Mohamed Ali Karrar, Qingzhe Jin, Xingguo Wang (2022). Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage. LWT.DOI
151. Wei Wei, Dan Li, Chenyu Jiang, Xinghe Zhang, Xue Zhang, Qingzhe Jin, Xi Zhang, Xingguo Wang (2022). Phospholipid composition and fat globule structure II: Comparison of mammalian milk from five different species. Food Chemistry.DOI
152. Shiyi Li, Ling Zhu, Xiaojing Li, Gangcheng Wu, Tongtong Liu, Xiguang Qi, Qingzhe Jin, Xingguo Wang, Hui Zhang (2022). Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels. Journal of the Science of Food and Agriculture.DOI
153. Gangcheng Wu, Ruobing Mao, Yiren Zhang, Ling Zhu, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Xingguo Wang (2022). Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase. Food Bioscience.DOI
154. Lei Wang, Xinghe Zhang, Tinglan Yuan, Qingzhe Jin, Wei Wei, Xingguo Wang (2022). Digestion of Medium- and Long-Chain Triacylglycerol and sn -2 Palmitate in Infant Formula: A Study Based on Dynamic In Vitro Simulation of Infant Gastrointestinal Lipolysis. Journal of Agricultural and Food Chemistry.DOI
155. Jianhua Huang, Yanjun Guo, Junyu Lin, Tian Dong Xia, Lijun Wang, Hongyan Mu, Ruijie Liu, Qingzhe Jin, Zhihua Song, Xingguo Wang (2022). Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying. Food Chemistry.DOI
156. Jianhua Huang, Chuying Chen, Zhengmei Zhao, Xu Li, Xingguo Wang, Qingzhe Jin, Junjun Tang (2022). Inhibition Effect of Oryzanol on the Degradation of Tocopherol and the Oxidation Kinetic of Rice Bran Oils with Different Content of Oryzanol and Tocopherol. European Journal of Lipid Science and Technology.DOI
157. Yandan Wang, Tao Zhang, Ruijie Liu, Ming Chang, Wei Wei, Qingzhe Jin, Xingguo Wang (2022). Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behavior. Food Research International.DOI
158. Hua‐Neng Xu, Lan Yang, Jun Jin, Jing Zhang, Pengkai Xie, Yuhang Chen, Longkai Shi, Wei Wei, Qingzhe Jin, Xingguo Wang (2022). Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocolloids.DOI
159. Jiahui Yu, Wei Wei, Fangmin Wang, Renqiang Yu, Qingzhe Jin, Xingguo Wang (2022). Evaluation of total, sn-2 fatty acid, and triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study of preterm and term formulas. Food Chemistry.DOI
160. Liyou Zheng, Hongyan Guo, Liangliang Xie, Sameh A. Korma, Jun Jin, Qingzhe Jin, Ilaria Cacciotti (2022). Kinetic and thermodynamic studies of tocored thermal degradation in lipid systems with various degrees of unsaturation. LWT.DOI
161. Youfeng Zhang, Helin Lv, Binbin Yang, Panxi Zheng, Hui Zhang, Xingguo Wang, Michael Granvogl, Qingzhe Jin (2022). Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS. Journal of Agricultural and Food Chemistry.DOI
162. Zicheng Huang, Meijun Du, Xueqin Qian, Haochi Cui, Pinzhang Tong, Hangbiao Jin, Yongcai Feng, Jianfang Zhang, Yuejun Wu, Shengmin Zhou, Lirong Xu, Liangliang Xie, Jun Jin, Qingzhe Jin, Yuanrong Jiang, Xingguo Wang (2022). Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil. International Journal of Food Science & Technology.DOI
163. Yuhang Chen, Yuxin Wang, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang (2022). Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction. LWT.DOI
164. 王后政，赵晨伟，金青哲，王兴国（2021）. 菜籽油酯交换制备脂肪酸异辛酯. 《中国油脂》.DOI
165. 张友峰，吕和霖，郑盼茜，范沁源，徐子烨，金俊，王兴国，金青哲（2021）. 油菜籽皮仁中重金属、多环芳烃和硫苷含量分布. 《中国油脂》.DOI
166. 金俊，金青哲，王兴国（2021）. 起酥油的类型与特征指标研究. 《中国油脂》.DOI
167. 吴羽琦，王笑寒，王小三，金青哲，王兴国（2021）. 酶促酸解合成结构脂反应中酰基迁移的研究进展. 《中国油脂》.DOI
168. 陈雨杭，谢朋凯，范沁塬，徐华，金俊，金青哲，王兴国（2021）. 搅打稀奶油的乳液特征和打发性能研究. 《中国油脂》.DOI
169. 金青哲，易梦媛，崔茹，聂蓉，张晖，吴港城，王兴国（2021）. 芍药籽单萜苷和低聚芪类化合物对HepG2细胞脂质积累的影响. 《粮食与油脂》.
170. 翁加玉，张星河，林瑞雪，季国志，张莉，陈云，韦伟，金青哲，王兴国（2021）. 利用UPLC-TOF-MS测定成熟母乳及婴幼儿配方奶粉中主要神经节苷酯含量. 《中国油脂》.DOI
171. Weidi Li, Liang Jie, Renqiang Yu, Jin Qingzhe, Shanyu Jiang, Qitao Yin, Wei Wei, Xingguo Wang (2021). Branched‐chain fatty acids in the vernix caseosa and meconium of infants born at different gestational ages. Food Science & Nutrition.DOI
172. Shiyi Li, Ling Zhu, Gangcheng Wu, Qingzhe Jin, Xingguo Wang, Hui Zhang (2021). Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality. Food Chemistry.DOI
173. Liangliang Xie, Tao Zhang, Emad Mohamed Ali Karrar, Liyou Zheng, Dan Xie, Jun Jin, Ming Chang, Xingguo Wang, Qingzhe Jin (2021). Insights into an α-Glucosidase Inhibitory Profile of 4,4-Dimethylsterols by Multispectral Techniques and Molecular Docking. Journal of Agricultural and Food Chemistry.DOI
174. Hua‐Neng Xu, Lan Yang, Yuhang Chen, Longkai Shi, Jing Zhang, Jun Jin, Wei Wei, Qingzhe Jin, Xingguo Wang (2021). WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams. LWT.DOI
175. Lirong Xu, Fan Yang, Xu Li, Chenwei Zhao, Qingzhe Jin, Jianhua Huang, Xingguo Wang (2021). Evaluation of polar compound distribution in edible oils under restaurant deep frying. Journal of Food Composition and Analysis.DOI
176. Dan Xie, He Fangyuan, Xiaosan Wang, Xingguo Wang, Qingzhe Jin, Jun Jin (2021). Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro. Foods.DOI
177. Yandan Wang, Min‐Jie Cao, Ruijie Liu, Ming Chang, Wei Wei, Qingzhe Jin, Xingguo Wang (2021). The enzymatic synthesis of EPA-rich medium- and long-chain triacylglycerol improves the digestion behavior of MCFA and EPA: evidence on in vitro digestion. Food & Function.DOI
178. Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2021). Key chemical composition of walnut (Juglans regia. L) Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells. Food Bioscience.DOI
179. Lirong Xu, Jiarui Chang, Xue Mei, Youfeng Zhang, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2021). Comparative analysis of aroma compounds in F rench fries and palm oil at three crucial stages by GC/MS ‐olfactometry, odor activity values, and aroma recombination. Journal of the Science of Food and Agriculture.DOI
180. Cuirong Ren, Jun Jin, Xingguo Wang, Yanbing Zhang, Qingzhe Jin (2021). Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds. International Dairy Journal.DOI
181. Yao Zhang, Ling Zhu, Gangcheng Wu, Xingguo Wang, Qingzhe Jin, Xiguang Qi, Hui Zhang (2021). Enzymatic preparation of lysophosphatidylserine containing DHA from sn-glycero-3-phosphatidylserine and DHA in a solvent-free system. LWT.DOI
182. Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang (2021). StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors. Trends in Food Science & Technology.DOI
183. Yandan Wang, Ruijie Liu, Ming Chang, Wei Wei, Yiwen Guo, Qingzhe Jin, Xingguo Wang (2021). Does omega-3 PUFA-enriched oral nutritional intervention benefit cancer patients receiving chemo (radio) therapy? A systematic review and meta-analysis of randomized controlled trials. Critical Reviews in Food Science and Nutrition.DOI
184. Ting Shi, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2021). Camellia oil adulteration detection using fatty acid ratios and tocopherol compositions with chemometrics. Food Control.DOI
185. Shuo Zou, Yiren Zhang, Qiaojun Wang, Lixue Yang, Emad Mohamed Ali Karrar, Qingzhe Jin, Hui Zhang, Gangcheng Wu, Xingguo Wang (2021). Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chemistry.DOI
186. Chenyu Jiang, Ling‐Zhi Cheong, Xue Zhang, Abdelmoneim H. Ali, Qingzhe Jin, Wei Wei, Xingguo Wang (2021). Dietary Sphingomyelin Metabolism and Roles in Gut Health and Cognitive Development. Advances in Nutrition.DOI
187. Gangcheng Wu, Shuyan Han, Yiren Zhang, TongTong Liu, Emad Mohamed Ali Karrar, Qingzhe Jin, Hui Zhang, Xingguo Wang (2021). Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. Food Chemistry.DOI
188. Ibrahim A. Bakry, Lan Yang, Mohamed Ali Farag, Sameh A. Korma, Ibrahim Khalifa, Ilaria Cacciotti, Noha I. Ziedan, Jun Jin, Qingzhe Jin, Wei Wei, Xingguo Wang (2021). A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods.DOI
189. Tao Zhang, Zhongrong Jiang, Guanjun Tao, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2021). Analysis of Triacylglycerols in Sumac (Rhus typhina L.) Seed Oil from Different Origins by UPLC-Q-TOF-MS. Food Analytical Methods.DOI
190. Xiaoyu Huang, Yiren Zhang, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2021). Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying. Journal of Food Engineering.DOI
191. Lirong Xu, Xue Mei, Jiarui Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang (2021). Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages. Food Chemistry.DOI
192. Wei Wei, Jin Cheng, Jie Yang, Chen Chen, Qingzhe Jin, Jie Song, Xingguo Wang (2021). Phospholipid composition and fat globule structure change during low temperature storage of human milk. LWT.DOI
193. Youfeng Zhang, Yuqi Wu, Sirui Chen, Binbin Yang, Hui Zhang, Xingguo Wang, Michael Granvogl, Qingzhe Jin (2021). Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment. Comprehensive Reviews in Food Science and Food Safety.DOI
194. Jianhua Huang, Zhengmei Zhao, Linya Shao, Chang Chang, Xuemei Sun, Xiaosan Wang, Qingzhe Jin, Xingguo Wang (2021). 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. Journal of the American Oil Chemists Society.DOI
195. Gangcheng Wu, Shuyan Han, Xu Li, Emad Mohamed Ali Karrar, Lirong Xu, Qingzhe Jin, Hui Zhang, Xingguo Wang (2021). Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying. LWT.DOI
196. Zhe Dong, Yu Fen Zhao, Jinliang Chen, Ming Chang, Xiaosan Wang, Xiaosan Wang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2021). Enzymatic lipophilization of d-borneol extracted from Cinnamomum camphora chvar. Borneol seed. LWT.DOI
197. Liangliang Xie, Tao Zhang, Emad Mohamed Ali Karrar, Dan Xie, Liyou Zheng, Jun Jin, Xingguo Wang, Qingzhe Jin (2021). Highly efficient synthesis of 4,4-dimethylsterol oleates using acyl chloride method through esterification. Food Chemistry.DOI
198. Lirong Xu, Gangcheng Wu, Xin Ji, Hui Zhang, Qingzhe Jin, Xingguo Wang (2021). Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS , GC‐O, and Sensory Evaluation. Journal of the American Oil Chemists Society.DOI
199. Dan Yang, Gangcheng Wu, Yun Lu, Peiyan Li, Xiguang Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin (2021). Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps. Food Control.DOI
200. Yao Zhang, Ling Zhu, Gangcheng Wu, Xingguo Wang, Qingzhe Jin, Xiguang Qi, Hui Zhang (2021). A novel immobilized enzyme enhances the conversion of phosphatidylserine in two-phase system. Biochemical Engineering Journal.DOI
201. Jiayu Weng, Ruixue Lin, Chenyu Jiang, Wei Wei, Xingguo Wang, Qingzhe Jin (2021). O/W Emulsion Stabilized by Bovine Milk Phospholipid–Protein Nanoemulsions: Preparation, Stability, and In Vitro Digestion. Journal of Agricultural and Food Chemistry.DOI
202. Cuirong Ren, Qingzhe Jin, Jun Jin, Yanbing Zhang, Xingguo Wang (2021). Characteristics of sow milks at different lactation stages and their frozen storage stabilities. LWT.DOI
203. Shiyi Li, Gangcheng Wu, Xiaojing Li, Qingzhe Jin, Xingguo Wang, Hui Zhang (2021). Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels. Food Chemistry.DOI
204. Xinghe Zhang, Wei Wei, Guanjun Tao, Qingzhe Jin, Xingguo Wang (2021). Identification and Quantification of Triacylglycerols Using Ultraperformance Supercritical Fluid Chromatography and Quadrupole Time-of-Flight Mass Spectrometry: Comparison of Human Milk, Infant Formula, Other Mammalian Milk, and Plant Oil. Journal of Agricultural and Food Chemistry.DOI
205. Ting Shi, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2021). Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC–MS fingerprints. Food Chemistry.DOI
206. Yao Zhang, Ling Zhu, Gangcheng Wu, Xingguo Wang, Qingzhe Jin, Xiguang Qi, Hui Zhang (2021). Design of amino-functionalized hollow mesoporous silica cube for enzyme immobilization and its application in synthesis of phosphatidylserine. Colloids and Surfaces B Biointerfaces.DOI
207. Youfeng Zhang, Yang Zhou, Zhihua Song, Jun Jin, Junjun Tang, Xingguo Wang, Jianhua Huang, Qingzhe Jin (2021). 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. Journal of the Science of Food and Agriculture.DOI
208. Liangliang Xie, Tao Zhang, Liyou Zheng, Dan Xie, Jun Jin, Xingguo Wang, Qingzhe Jin (2021). Chemical Compositions and Oxidative Stabilities of Ginkgo biloba Kernel Oils from Four Cultivated Regions in China. Journal of the American Oil Chemists Society.DOI
209. Yandan Wang, Tao Zhang, Ruijie Liu, Ming Chang, Wei Wei, Qingzhe Jin, Xingguo Wang (2021). New perspective toward nutritional support for malnourished cancer patients: Role of lipids. Comprehensive Reviews in Food Science and Food Safety.DOI
210. Zhengmei Zhao, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2021). Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures. LWT.DOI
211. Tinglan Yuan, Wei Wei, Xinghe Zhang, Lei Wang, Xinyue Dai, Cuirong Ren, Xingguo Wang, Qingzhe Jin (2021). Medium- and long-chain triacylglycerols composition in preterm and full-term human milk across different lactation stages. LWT.DOI
212. Ming Chang, Tao Zhang, Lei-Lei Li, Fei Lou, Meimei Ma, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2021). Choreography of multiple omics reveals the mechanism of lipid turnover in Schizochytrium sp. S31. Algal Research.DOI
213. Yongjin Wang, Le Yu, Anni Zhao, Emad Mohamed Ali Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xiaoyan Yang, Li Chen, Xingguo Wang (2021). Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. Journal of the American Oil Chemists Society.DOI
214. Tao Zhang, Liangliang Xie, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2021). Differentiated 4,4-dimethylsterols from vegetable oils reduce fat deposition depending on the NHR-49/SCD pathway in Caenorhabditis elegans. Food & Function.DOI
215. Lirong Xu, Xue Mei, Jiarui Chang, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2021). Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network. Journal of Oleo Science.DOI
216. Le Yu, Yongjin Wang, Gangcheng Wu, Jun Jin, Qingzhe Jin, Xingguo Wang (2020). Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China. Food Research International.DOI
217. Qiong Wang, Ruijie Liu, Ming Chang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2020). Dietary oleic acid supplementation and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. Critical Reviews in Food Science and Nutrition.DOI
218. Ming Chang, Jinyue Yang, Xin Hua Guo, Tao Zhang, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Medium / long-chain structured triglycerides are superior to physical mixtures triglycerides in Caenorhabditis elegans lifespan through an AMPK modified pathway. Food Bioscience.DOI
219. Rong Nie, Yiren Zhang, Qingzhe Jin, Shuang Zhang, Gangcheng Wu, Li Chen, Hui Zhang, Xingguo Wang (2020). Identification and characterisation of bioactive compounds from the seed kernels and hulls of Paeonia lactiflora Pall by UPLC-QTOF-MS. Food Research International.DOI
220. Jiali Zhang, Tao Zhang, Guanjun Tao, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2020). Characterization and determination of free phytosterols and phytosterol conjugates: The potential phytochemicals to classify different rice bran oil and rice bran. Food Chemistry.DOI
221. Ruru Liu, Ruru Liu, Ying Xu, Ming Chang, Lin Tang, Mengyao Lu, Ruijie Liu, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil. Food Chemistry.DOI
222. Gangcheng Wu, Yingbin Shen, Rong Nie, Peiyan Li, Qingzhe Jin, Hui Zhang, Xingguo Wang (2020). The bioactive compounds and cellular antioxidant activity of Herbaceous peony ( Paeonia lactiflora Pall) seed oil from China. Journal of Food Science.DOI
223. Lirong Xu, Gangcheng Wu, Yiren Zhang, Qiaojun Wang, Chenwei Zhao, Hui Zhang, Qingzhe Jin, Xingguo Wang (2020). Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying. Food Research International.DOI
224. Peiyan Li, Gangcheng Wu, Dan Yang, Hui Zhang, Xiguang Qi, Qingzhe Jin, Xingguo Wang (2020). Analysis of quality and microstructure of freshly potato strips fried with different oils. LWT.DOI
225. Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil. LWT.DOI
226. Mengyue Gong, Wei Wei, Yulin Hu, Qingzhe Jin, Xingguo Wang (2020). Structure determination of conjugated linoleic and linolenic acids. Journal of Chromatography B.DOI
227. Hongyan Mu, Xiaodan Li, Qingzhe Jin, Qingjie Sun (2020). Preparation of highly purified ω-3 docosapentaenoic acid from seal oil via urea complexation combined with preparative high performance liquid chromatography. Separation Science and Technology.DOI
228. Youfeng Zhang, Tiannan Li, Ziye Xu, Ruijie Liu, Hui Zhang, Xingguo Wang, Jianhua Huang, Qingzhe Jin (2020). Comparison of the characteristics and oxidation kinetic parameters of flaxseed ( Linum usitatissimum L. ) oil products with different refining degree. Journal of Food Processing and Preservation.DOI
229. Liyou Zheng, Jun Jin, Emad Mohamed Ali Karrar, Xingguo Wang, Qingzhe Jin (2020). Activated complex theory is a classical theory suitable for food science with appropriate use. Food Chemistry.DOI
230. Rong Nie, Yiren Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2020). Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils. Food Chemistry.DOI
231. Ming Chang, Xiaotian Sun, Xin Hua Guo, Huan-Huan Bai, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Composition and antioxidant study of procyanidins from peanut skins. Journal of Food Measurement & Characterization.DOI
232. Dan Yang, Gangcheng Wu, Peiyan Li, Xiguang Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin (2020). The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM. Food Chemistry X.DOI
233. Liang Gao, Xinyi Cheng, Xuwei Yu, Xiaosan Wang, Xiaosan Wang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2020). Lipase-mediated production of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol by a two-step method. Food Bioscience.DOI
234. Ming Chang, Zhangtie Wang, Tao Zhang, Tao Wang, Ruijie Liu, Yong Wang, Qingzhe Jin, Xingguo Wang (2020). Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China. Food Research International.DOI
235. Ming Chang, Ying Xu, Xu Li, Fang Shi, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Effects of stigmasterol on the thermal stability of soybean oil during heating. European Food Research and Technology.DOI
236. Xiaosan Wang, Xiaosan Wang, Cong Jiang, Xiaohan Wang, Xiaohan Wang, Xiaowen Wang, Xiaowen Wang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2020). Eco-Friendly Production of Fatty Amides Using 1‑Monoacylglycerols as Acyl Donors. ACS Sustainable Chemistry & Engineering.DOI
237. Ming Chang, Pinzhen Zhao, Tao Zhang, Yong Wang, Xin Hua Guo, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS. International Journal of Food Science & Technology.DOI
238. Yi Cao, Gangcheng Wu, Fei Zhang, Lirong Xu, Qingzhe Jin, Jianhua Huang, Xingguo Wang (2020). A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. Journal of the American Oil Chemists Society.DOI
239. Peiyan Li, Gangcheng Wu, Dan Yang, Hui Zhang, Xiguang Qi, Qingzhe Jin, Xingguo Wang (2020). Effect of multistage process on the quality, water and oil distribution and microstructure of French fries. Food Research International.DOI
240. Yao Zhang, Gangcheng Wu, Yanjie Zhang, Xingguo Wang, Qingzhe Jin, Hui Zhang (2020). Advances in exogenous docosahexaenoic acid‐containing phospholipids: Sources, positional isomerism, biological activities, and advantages. Comprehensive Reviews in Food Science and Food Safety.DOI
241. Dan Yang, Gangcheng Wu, Peiyan Li, Xiguang Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin (2020). Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying. Food Research International.DOI
242. Xu Li, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2020). Kinetic models to understand the coexistence of formation and decomposition of hydroperoxide during lipid oxidation. Food Research International.DOI
243. Liyou Zheng, Tao Zhang, Liangliang Xie, Emad Mohamed Ali Karrar, Longkai Shi, Jun Jin, Xingguo Wang, Qingzhe Jin (2020). Physicochemical characteristics of Actinostemma lobatum Maxim. kernel oil by supercritical fluid extraction and conventional methods. Industrial Crops and Products.DOI
244. Ming Chang, Fangcheng Qiu, Niannian Lan, Tao Zhang, Xin Hua Guo, Qingzhe Jin, Ruijie Liu, Xingguo Wang (2020). Analysis of Phytochemical Composition of Camellia oleifera Oil and Evaluation of its Anti‐Inflammatory Effect in Lipopolysaccharide‐Stimulated RAW 264.7 Macrophages. Lipids.DOI
245. Ming Chang, Yiwen Guo, Zhongrong Jiang, Longkai Shi, Tao Zhang, Yandan Wang, Mengyue Gong, Tao Wang, Ruixue Lin, Ruijie Liu, Yong Wang, Qingzhe Jin, Xingguo Wang (2020). Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical. Journal of Food Engineering.DOI
246. Ming Chang, Tao Zhang, Xin Hua Guo, Yuan Liu, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Optimization of cultivation conditions for efficient production of carotenoid-rich DHA oil by Schizochytrium sp. S31. Process Biochemistry.DOI
247. Ming Chang, Tao Zhang, Wenhuan Feng, Tao Wang, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2020). Preparation of highly pure stigmasteryl oleate by enzymatic esterification of stigmasterol enriched from soybean phytosterols. LWT.DOI
248. Xu Li, Xinyi Cheng, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2020). Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil. Food Research International.DOI
249. Linya Shao, Huiyu Song, Xu Li, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2020). Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating. International Journal of Food Science & Technology.DOI
250. Liyou Zheng, Jun Jin, Emad Mohamed Ali Karrar, Jianhua Huang, Ming Chang, Xingguo Wang, Hui Zhang, Qingzhe Jin (2020). Insights into effects of temperature and ultraviolet light on degradation of tocored with HPLC and UPC2-QTOF-MS. LWT.DOI
251. Tinglan Yuan, Ziwei Geng, Xinyue Dai, Xinghe Zhang, Wei Wei, Xingguo Wang, Qingzhe Jin (2020). Triacylglycerol Containing Medium-Chain Fatty Acids: Comparison of Human Milk and Infant Formulas on Lipolysis during In Vitro Digestion. Journal of Agricultural and Food Chemistry.DOI
252. Youfeng Zhang, Yun Zhu, Longkai Shi, Yue Guo, Lai Wei, Hui Zhang, Xingguo Wang, Qingzhe Jin (2020). Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China. Journal of the Science of Food and Agriculture.DOI
253. Jun Jin, Qingzhe Jin, Xingguo Wang, Casimir C. Akoh (2020). High Sn-2 Docosahexaenoic Acid Lipids for Brain Benefits, and Their Enzymatic Syntheses: A Review. Engineering.DOI
254. Wei Wei, Cong Sun, Xiaosan Wang, Xiaosan Wang, Qingzhe Jin, Xuebing Xu, Casimir C. Akoh, Xingguo Wang, Xingguo Wang (2020). Lipase-Catalyzed Synthesis of Sn-2 Palmitate: A Review. Engineering.DOI
255. Tinglan Yuan, Wei Wei, Xingguo Wang, Qingzhe Jin (2020). Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute. LWT.DOI
256. Xiaoqiang Zou, LinFeng Ye, Xuechun He, Shibing Wu, Hui Zhang, Qingzhe Jin (2020). Preparation of DHA-Rich Medium- and Long-Chain Triacylglycerols by Lipase-Catalyzed Acidolysis of Microbial Oil from Schizochytrium sp.with Medium-Chain Fatty Acids. Applied Biochemistry and Biotechnology.DOI
257. Tao Zhang, Liangliang Xie, Ruijie Liu, Ming Chang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2020). Revisiting the 4,4-dimethylsterols profile from different kinds of vegetable oils by using GC-MS. LWT.DOI
258. Lirong Xu, Yuanbo Zhang, Mengyue Gong, Jianhua Huang, Qingzhe Jin, Xiaosan Wang, Xiaosan Wang, Xingguo Wang, Xingguo Wang (2020). Change of fatty acid esters of MCPD and glycidol during restaurant deep frying of fish nuggets and their correlations with total polar compounds. International Journal of Food Science & Technology.DOI
259. Liyou Zheng, Jun Jin, Longkai Shi, Jianhua Huang, Ming Chang, Xingguo Wang, Hui Zhang, Qingzhe Jin (2020). Gamma tocopherol, its dimmers, and quinones: Past and future trends. Critical Reviews in Food Science and Nutrition.DOI
260. Peiyan Li, Gangcheng Wu, Dan Yang, Hui Zhang, Xiguang Qi, Qingzhe Jin, Xingguo Wang (2020). Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant. Journal of Texture Studies.DOI
261. Ting Shi, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2020). Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review. Trends in Food Science & Technology.DOI
262. Youfeng Zhang, Gangcheng Wu, Chang Chang, Yating Lv, Wanxian Lai, Hui Zhang, Xingguo Wang, Qingzhe Jin (2020). Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose. European Journal of Lipid Science and Technology.DOI
263. Yongjin Wang, Le Yu, Yuting Zhu, Anni Zhao, Fei Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2020). Chemical Profiles of Twenty-three Monovarietal Olive Oils Produced in Liangshan Region of China. Journal of Oleo Science.DOI
264. Xiaoqiang Zou, Xuan Jade Jiang, Ye Wen, Shibing Wu, Kakeza Nadege, Irabogora Ninette, Hui Zhang, Qingzhe Jin, Xingguo Wang (2019). Enzymatic synthesis of structured lipids enriched with conjugated linoleic acid and butyric acid: strategy consideration and parameter optimization. Bioprocess and Biosystems Engineering.DOI
265. Wendi Jiang, Xue Zhang, Jin Cheng, Jie Song, Qingzhe Jin, Wei Wei, Mingdong Dong, Xingguo Wang (2019). Variation of fat globule size and fatty acids in human milk in the first 30 days of lactation. International Dairy Journal.DOI
266. Xiaosan Wang, Wang Xiaohan, Yang Chen, Wenhua Jin, Qingzhe Jin, Xingguo Wang (2019). Enrichment of branched chain fatty acids from lanolin via urea complexation for infant formula use. LWT.DOI
267. Liyou Zheng, Emad Mohamed Ali Karrar, Liangliang Xie, Jun Jin, Jianhua Huang, Xingguo Wang, Hui Zhang, Qingzhe Jin (2019). High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions. European Journal of Lipid Science and Technology.DOI
268. Ruijie Liu, Mengyao Lu, Tao Zhang, Zhiyan Zhang, Qingzhe Jin, Ming Chang, Xingguo Wang (2019). Evaluation of the Antioxidant Properties of Micronutrients in Different Vegetable Oils. European Journal of Lipid Science and Technology.DOI
269. Jiahui Yu, Tinglan Yuan, Xinghe Zhang, Qingzhe Jin, Wei Wei, Xingguo Wang (2019). Quantification of Nervonic Acid in Human Milk in the First 30 Days of Lactation: Influence of Lactation Stages and Comparison with Infant Formulae. Nutrients.DOI
270. Chenchen Hong, Chang Chang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang (2019). Identification and characterization of polyphenols in different varieties of Camellia oleifera seed cakes by UPLC-QTOF-MS. Food Research International.DOI
271. Tinglan Yuan, Hui Zhang, Xiaosan Wang, Renqiang Yu, Qin Zhou, Wei Wei, Xingguo Wang, Qingzhe Jin (2019). Triacylglycerol containing medium-chain fatty acids (MCFA-TAG): The gap between human milk and infant formulas. International Dairy Journal.DOI
272. Gangcheng Wu, Chang Chang, Chenchen Hong, Hui Zhang, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2019). Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends in Food Science & Technology.DOI
273. Lirong Xu, Fan Yang, Xu Li, Chenwei Zhao, Qingzhe Jin, Jianhua Huang, Xingguo Wang (2019). Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants. LWT.DOI
274. Wei Wei, Cong Sun, Wendi Jiang, Xinghe Zhang, Ying Hong, Qingzhe Jin, Guanjun Tao, Xingguo Wang, Zhennai Yang (2019). Triacylglycerols fingerprint of edible vegetable oils by ultra-performance liquid chromatography-Q-ToF-MS. LWT.DOI
275. Lisha Zhang, Tao Zhang, Ming Chang, Mengyao Lu, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2019). Effects of interaction between α-tocopherol, oryzanol, and phytosterol on the antiradical activity against DPPH radical. LWT.DOI
276. Ruijie Liu, Xin Hua Guo, Min Cheng, Liyou Zheng, Mengyue Gong, Ming Chang, Qingzhe Jin, Xingguo Wang (2019). Effects of chemical refinement on the quality of coconut oil. Journal of Food Science and Technology.DOI
277. Xu Li, Gangcheng Wu, Liyou Zheng, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2019). Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions. LWT.DOI
278. Xiuwen Wang, Xiuwen Wang, Cheng Yang, Qingzhe Jin, Wei Wei, Xingguo Wang, Xingguo Wang (2019). Biocatalytic synthesis and characterization of sn-1/3 and sn-2 monoacylglycerols. Biotechnology Letters.DOI
279. Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2019). Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity. LWT.DOI
280. Ruijie Liu, Ruru Liu, Longkai Shi, Zhiyan Zhang, Tao Zhang, Mengyao Lu, Ming Chang, Qingzhe Jin, Xingguo Wang (2019). Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil. LWT.DOI
281. Lirong Xu, Xu Li, Jianhua Huang, Pan Gao, Qingzhe Jin, Xingguo Wang (2019). Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose. European Journal of Lipid Science and Technology.DOI
282. Wei Wei, Qingzhe Jin, Xingguo Wang (2019). Human milk fat substitutes: Past achievements and current trends. Progress in Lipid Research.DOI
283. Dan Xie, Mengyue Gong, Wei Wei, Jun Jin, Xiaosan Wang, Xingguo Wang, Qingzhe Jin (2019). Antarctic Krill ( Euphausia superba ) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications. Comprehensive Reviews in Food Science and Food Safety.DOI
284. Chang Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang (2019). Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Critical Reviews in Food Science and Nutrition.DOI
285. Tinglan Yuan, Ce Qi, Xinyue Dai, Yuan Xia, Cong Sun, Jin Sun, Renqiang Yu, Qin Zhou, Qingzhe Jin, Wei Wei, Xingguo Wang (2019). Triacylglycerol Composition of Breast Milk during Different Lactation Stages. Journal of Agricultural and Food Chemistry.DOI
286. Xiaosan Wang, Xiaosan Wang, Shuo Zou, Zhicheng Miu, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2019). Enzymatic preparation of structured triacylglycerols with arachidonic and palmitic acids at the sn-2 position for infant formula use. Food Chemistry.DOI
287. Xin Hua Guo, Longkai Shi, Shuai Yang, Roujia Yang, Xinyue Dai, Tao Zhang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2019). Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread. Food & Function.DOI
288. QI Jin-feng, Xiaosan Wang, Xingguo Wang, Casimir C. Akoh, Qingzhe Jin (2019). Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles. Journal of Oleo Science.DOI
289. Sherif Mohamed Abed, Mohamed Elbandy, Mohamed A. Abdel-Samie, Abdelmoneim H. Ali, Sameh A. Korma, Anwar Noman, Wei Wei, Qingzhe Jin (2019). Screening of lipases for production of novel structured lipids from single cell oils. Process Biochemistry.DOI
290. Xu Li, Gangcheng Wu, Yuqi Wu, Emad Mohamed Ali Karrar, Jianhua Huang, Qingzhe Jin, Hui Zhang, Xingguo Wang (2019). Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions. Food Chemistry.DOI
291. Le Yu, Yongjin Wang, Gangcheng Wu, Jun Jin, Qingzhe Jin, Xingguo Wang (2019). Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China. Journal of the American Oil Chemists Society.DOI
292. Mengyao Lu, Tao Zhang, Zhongrong Jiang, Yiwen Guo, Fangcheng Qiu, Ruru Liu, Ruru Liu, Lisha Zhang, Ming Chang, Ruijie Liu, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2019). Physical properties and cellular antioxidant activity of vegetable oil emulsions with different chain lengths and saturation of triglycerides. LWT.DOI
293. Xiaoqiang Zou, Kakeza Nadege, Irabogora Ninette, Wen Ye, Shibin Wu, Xuan Jade Jiang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2019). Preparation of Docosahexaenoic Acid‐Rich Diacylglycerol‐Rich Oil by Lipase‐Catalyzed Glycerolysis of Microbial Oil from Schizochytrium sp. in a Solvent‐Free System. Journal of the American Oil Chemists Society.DOI
294. Liyou Zheng, Jun Jin, Emad Mohamed Ali Karrar, Liangliang Xie, Jianhua Huang, Ming Chang, Xingguo Wang, Hui Zhang, Qingzhe Jin (2019). Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay. European Journal of Lipid Science and Technology.DOI
295. Wei Wei, Jie Yang, Dan Yang, Xiangyu Wang, Xiangyu Wang, Zhenyu Yang, Qingzhe Jin, Manyi Wang, Jianqiang Lai, Xingguo Wang, Xingguo Wang (2019). Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas. Journal of Agricultural and Food Chemistry.DOI
296. Tao Zhang, Ruijie Liu, Ming Chang, Qingzhe Jin, Hui Zhang, Xingguo Wang (2019). Health benefits of 4,4-dimethyl phytosterols: an exploration beyond 4-desmethyl phytosterols. Food & Function.DOI
297. Xiaosan Wang, Xiaosan Wang, Cong Jiang, Wendi Xu, Zhicheng Miu, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2019). Enzymatic synthesis of structured triacylglycerols rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol in a solvent-free system. LWT.DOI
298. Mengyue Gong, Yulin Hu, Wei Wei, Qingzhe Jin, Xingguo Wang (2019). Production of conjugated fatty acids: A review of recent advances. Biotechnology Advances.DOI
299. Tao Zhang, Tao Wang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2019). Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics. LWT.DOI
300. 刘国艳，徐鑫，刘莉，张洁，庄林武，金青哲，王兴国，张晖（2018）. 在猪油体系中模拟茶叶籽油酚类物质和VE在贮藏过程中的抗氧化活性及相互作用关系. 《食品科学》.
301. 郑立友，黄健花，金俊，常明，王兴国，金青哲（2018）. 高压制备液相系统制备生育酚单体研究. 《中国食品科学技术学会第十五届年会论文摘要集》.
302. Liang Jie, Ce Qi, Jin Sun, Renqiang Yu, Xiangyu Wang, Sameh A. Korma, Jingying Xiang, Jin Qingzhe, Casimir C. Akoh, Hang Xiao, Xingguo Wang (2018). The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk. Food & Function.DOI
303. Yahua Xu, Ce Qi, Renqiang Yu, Xiangyu Wang, Qin Zhou, Jin Sun, Jin Qingzhe, Xingguo Wang (2018). Total and sn-2 fatty acid profile of breast milk from women delivering preterm infants under the influence of maternal characteristics. Food & Function.DOI
304. Longkai Shi, Li Bing Zheng, Ruijie Liu, Ming Chang, Jianhua Huang, Chenwei Zhao, Qingzhe Jin, Xingguo Wang (2018). Potential underutilized oil resources from the fruit and seed of Rhus chinensis Mill. Industrial Crops and Products.DOI
305. Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2018). Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata. Food Chemistry.DOI
306. Ruijie Liu, Tao Zhang, Tao Wang, Ming Chang, Qingzhe Jin, Xingguo Wang (2018). Microwave-assisted synthesis and antioxidant activity of palmitoyl-epigallocatechin gallate. LWT.DOI
307. Xu Li, Yongru Li, Fan Yang, Ruijie Liu, Chenwei Zhao, Qingzhe Jin, Xingguo Wang (2018). Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation. Food Research International.DOI
308. Longkai Shi, Li Bing Zheng, Chenwei Zhao, Qingzhe Jin, Xingguo Wang (2018). Chemical composition and antioxidant capacity of extracts from the whole berry, pulp and seed of Hippophae¨ rhamnoides ssp. yunnanensis. Natural Product Research.DOI
309. Jun Jin, Qingzhe Jin, Xingguo Wang, Casimir C. Akoh (2018). Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats. Journal of Food Engineering.DOI
310. Pan Gao, Yi Cao, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2018). Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels. European Journal of Lipid Science and Technology.DOI
311. Xinghe Zhang, Ce Qi, Yiren Zhang, Wei Wei, Qingzhe Jin, Zhimin Xu, Guanjun Tao, Xingguo Wang (2018). Identification and quantification of triacylglycerols in human milk fat using ultra-performance convergence chromatography and quadrupole time-of-flight mass spectrometery with supercritical carbon dioxide as a mobile phase. Food Chemistry.DOI
312. Longkai Shi, Li Bing Zheng, Ruijie Liu, Ming Chang, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2018). Quantification of polycyclic aromatic hydrocarbons and phthalic acid esters in deodorizer distillates obtained from soybean, rapeseed, corn and rice bran oils. Food Chemistry.DOI
313. Longkai Shi, Li Bing Zheng, Ruijie Liu, Ming Chang, Jianhua Huang, Chenwei Zhao, Qingzhe Jin, Xingguo Wang (2018). Physicochemical property, chemical composition and free radical scavenging capacity of cold pressed kernel oils obtained from different Eucommia ulmoides Oliver cultivars. Industrial Crops and Products.DOI
314. Liang Li, Xiaoyun Zhang, Xingguo Wang, Qingzhe Jin, David Julian McClements (2018). Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study. Journal of Agricultural and Food Chemistry.DOI
315. Longkai Shi, Li Bing Zheng, Chenwei Zhao, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2018). Effects of deacidification methods on high free fatty acid containing oils obtained from sea buckthron (Hippophaë rhamnoides L.) berry. Industrial Crops and Products.DOI
316. Sameh A. Korma, Wei Wei, Abdelmoneim H. Ali, Sherif Mohamed Abed, Liyou Zheng, Qingzhe Jin, Xingguo Wang (2018). Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability. Food Research International.DOI
317. Longkai Shi, Li Bing Zheng, Yiren Zhang, Ruijie Liu, Ming Chang, Jianhua Huang, Qingzhe Jin, Hui Zhang, Xingguo Wang (2018). Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial‐Scale Study Based on Oil Extraction Method. European Journal of Lipid Science and Technology.DOI
318. Xu Li, Gangcheng Wu, Fan Yang, Linglu Meng, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang (2018). Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying. Food Chemistry.DOI
319. Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2018). Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity. European Journal of Lipid Science and Technology.DOI
320. Jun Jin, Casimir C. Akoh, Qingzhe Jin, Xingguo Wang (2018). Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification. LWT.DOI
321. Huijun Zhang, Hui Zhao, Youwei Zhang, Yingbin Shen, Hang Su, Jun Jin, Qingzhe Jin, Xingguo Wang (2018). Characterization of Positional Distribution of Fatty Acids and Triacylglycerol Molecular Compositions of Marine Fish Oils Rich in Omega-3 Polyunsaturated Fatty Acids. BioMed Research International.DOI
322. Pan Gao, Jun Jin, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2018). Chemical Compositions of Walnut (Juglans regia L.) Oils from Different Cultivated Regions in China. Journal of the American Oil Chemists Society.DOI
323. Liyou Zheng, Jun Jin, Jianhua Huang, Yue Wang, Sameh A. Korma, Xingguo Wang, Qingzhe Jin (2018). Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil. Journal of Food Science and Technology.DOI
324. Xiaosan Wang, Xiaosan Wang, Xiaohan Wang, Xiaohan Wang, Wei Wang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2018). Synthesis of docosapentaenoic acid-enriched diacylglycerols by enzymatic glycerolysis of Schizochytrium sp. oil. Bioresource Technology.DOI
325. Wei Wei, Jie Yang, Yuan Xia, Chang Chang, Cong Sun, Renqiang Yu, Qin Zhou, Ce Qi, Qingzhe Jin, Xingguo Wang (2018). Tocopherols in human milk: Change during lactation, stability during frozen storage, and impact of maternal diet. International Dairy Journal.DOI
326. Sherif Mohamed Abed, Wei Wei, Abdelmoneim H. Ali, Sameh A. Korma, Ahmed Hassan Mousa, Hamada Mohamed Hassan, Qingzhe Jin, Xingguo Wang (2018). Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase. LWT.DOI
327. Ruijie Liu, Youfeng Zhang, Jun Wang, Qiqi Pan, Yingqi Luo, Yujie Sun, Qingzhe Jin, Xingguo Wang (2018). Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil. Food Additives & Contaminants Part A.DOI
328. Ce Qi, Jin Sun, Yuan Xia, Renqiang Yu, Wei Wei, Jingying Xiang, Qingzhe Jin, Hang Xiao, Xingguo Wang (2018). Fatty Acid Profile and the sn-2 Position Distribution in Triacylglycerols of Breast Milk during Different Lactation Stages. Journal of Agricultural and Food Chemistry.DOI
329. Liyou Zheng, Congli Ji, Jun Jin, Dan Xie, Ruijie Liu, Xingguo Wang, Qingzhe Jin, Jianhua Huang (2018). Effect of Moisture and Heat Treatment of Corn Germ on Oil Quality. Journal of the American Oil Chemists Society.DOI
330. Longkai Shi, Jia-Hui Mao, Li Bing Zheng, Chenwei Zhao, Qingzhe Jin, Xingguo Wang (2018). Chemical characterization and free radical scavenging capacity of oils obtained from Torreya grandis Fort. ex. Lindl. and Torreya grandis Fort. var. Merrillii: A comparative study using chemometrics. Industrial Crops and Products.DOI
331. Longkai Shi, Li Bing Zheng, Jia-Hui Mao, Chenwei Zhao, Jianhua Huang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2018). Effects of the variety and oil extraction method on the quality, fatty acid composition and antioxidant capacity of Torreya grandis kernel oils. LWT.DOI
332. Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang (2018). Mango kernel fat fractions as potential healthy food ingredients: A review. Critical Reviews in Food Science and Nutrition.DOI
333. Cong Sun, Wei Wei, Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2018). Evaluation of triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage. Food Chemistry.DOI
334. Yu Zhang, Xiaosan Wang, Dan Xie, Shuo Zou, Qingzhe Jin, Xingguo Wang (2018). Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids. Food Chemistry.DOI
335. Xin Hua Guo, Tao Zhang, Longkai Shi, Mengyue Gong, Jun Jin, Yu Zhang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2018). The relationship between lipid phytochemicals, obesity and its related chronic diseases. Food & Function.DOI
336. Ruijie Liu, Mengyao Lu, Ruiqi L. Wang, Shanshan Wang, Ming Chang, Qingzhe Jin, Xingguo Wang (2018). Degradation of aflatoxin B 1 in peanut meal by electron beam irradiation. International Journal of Food Properties.DOI
337. Jun Jin, Liang Jie, Liyou Zheng, Min Cheng, Dan Xie, Qingzhe Jin, Xingguo Wang (2018). Characteristics of palm mid-fractions produced from different fractionation paths and their potential usages. International Journal of Food Properties.DOI
338. Longkai Shi, Li Bing Zheng, Yin‐Feng Xiang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2018). A Rapid Method for Simultaneous Analysis of Lignan and γ‐Tocopherol in Sesame Oil by Using Normal‐Phase Liquid Chromatography. Journal of the American Oil Chemists Society.DOI
339. 刘睿杰，白欢欢，金青哲，常明，王兴国（2017）. 花生红衣原花青素的化学及抗氧化性质研究. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
340. 郑立友，黄健花，金俊，常明，谢丹，王兴国，金青哲（2017）. 烘烤、微波处理玉米胚芽对毛油品质的影响. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
341. 刘睿杰，王莉梅，常明，金青哲，王兴国（2017）. n-6/n-3多不饱和脂肪酸比例对HepG2细胞脂代谢的影响. 《现代食品科技》.
342. Ye Zhu, Xu Li, Jianhua Huang, Chenwei Zhao, QI Jin-feng, Qingzhe Jin, Xingguo Wang (2017). Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control.DOI
343. Abdelmoneim H. Ali, Wei Wei, Sherif Mohamed Abed, Sameh A. Korma, Ahmed Hassan Mousa, Hamada Mohamed Hassan, Qingzhe Jin, Xingguo Wang (2017). Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile. LWT.DOI
344. Dan Xie, Hongyan Mu, Tianpei Tang, Xiaosan Wang, Wei Wei, Jun Jin, Xingguo Wang, Qingzhe Jin (2017). Production of three types of krill oils from krill meal by a three-step solvent extraction procedure. Food Chemistry.DOI
345. Yu Zhang, Xiaosan Wang, Shuo Zou, Dan Xie, Qingzhe Jin, Xingguo Wang (2017). Synthesis of 2-docosahexaenoylglycerol by enzymatic ethanolysis. Bioresource Technology.DOI
346. Yang Chen, Yingying Wang, Qingzhe Jin, Xingguo Wang, Xingguo Wang, Junzhao Hu, Xiaosan Wang, Xiaosan Wang (2017). Preparation of arachidonoyl ethanolamide by enzymatic amidation of arachidonic acid purified from microbial oil. Process Biochemistry.DOI
347. Sameh A. Korma, Xiaoqiang Zou, Abdelmoneim H. Ali, Sherif Mohamed Abed, Qingzhe Jin, Xingguo Wang (2017). Preparation of structured lipids enriched with medium- and long-chain triacylglycerols by enzymatic interesterification for infant formula. Food and Bioproducts Processing.DOI
348. Liang Li, Ce Qi, Xingguo Wang, Qingzhe Jin, David Julian McClements (2017). Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study. Journal of Agricultural and Food Chemistry.DOI
349. Longkai Shi, Li Bing Zheng, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2017). Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics. European Journal of Lipid Science and Technology.DOI
350. Longkai Shi, Li Bing Zheng, Qingzhe Jin, Xingguo Wang (2017). Effects of Adsorption on Polycyclic Aromatic Hydrocarbon, Lipid Characteristic, Oxidative Stability, and Free Radical Scavenging Capacity of Sesame Oil. European Journal of Lipid Science and Technology.DOI
351. Abdelmoneim H. Ali, Xiaoqiang Zou, Sherif Mohamed Abed, Sameh A. Korma, Qingzhe Jin, Xingguo Wang (2017). Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects. Critical Reviews in Food Science and Nutrition.DOI
352. Li Bing Zheng, Longkai Shi, Chenwei Zhao, Qingzhe Jin, Xingguo Wang (2017). Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies. LWT.DOI
353. Longkai Shi, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2017). The Contents of Lignans in Sesame Seeds and Commercial Sesame Oils of China. Journal of the American Oil Chemists Society.DOI
354. Sherif Mohamed Abed, Xiaoqiang Zou, Abdelmoneim H. Ali, Qingzhe Jin, Xingguo Wang (2017). Profiling of triacylglycerol composition in arachidonic acid single cell oil from Mortierella alpina by using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry. Journal of Food Composition and Analysis.DOI
355. Sherif Mohamed Abed, Xiaoqiang Zou, Abdelmoneim H. Ali, Qingzhe Jin, Xingguo Wang (2017). Synthesis of 1,3-dioleoyl-2-arachidonoylglycerol-rich structured lipids by lipase-catalyzed acidolysis of microbial oil from Mortierella alpina. Bioresource Technology.DOI
356. Abdelmoneim H. Ali, Xiaoqiang Zou, Jianhua Huang, Sherif Mohamed Abed, Guanjun Tao, Qingzhe Jin, Xingguo Wang (2017). Profiling of phospholipids molecular species from different mammalian milk powders by using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight-mass spectrometry. Journal of Food Composition and Analysis.DOI
357. Liang Li, Fang Chen, Xingguo Wang, Qingzhe Jin, Eric A. Decker, David Julian McClements (2017). Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles. Journal of Agricultural and Food Chemistry.DOI
358. Jun Jin, Liyou Zheng, Warda Mwinyi Pembe, Jinfang Zhang, Dan Xie, Xiaosan Wang, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2017). Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane. Food Chemistry.DOI
359. Dan Xie, Jun Jin, Jiang Bing Sun, Li Liang, Xiaosan Wang, Wei Zhang, Xingguo Wang, Qingzhe Jin (2017). Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components. Food Chemistry.DOI
360. Youfeng Zhang, Xinyu Zhai, Li Gao, Jun Jin, Qianhui Zhong, Chenchen Sun, Linping Yan, Ruijie Liu, Casimir C. Akoh, Qingzhe Jin, Xingguo Wang (2017). Quality of Wood‐Pressed Rapeseed Oil. Journal of the American Oil Chemists Society.DOI
361. Hang Su, Ruijie Liu, Ming Chang, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2017). Effect of dietary alpha-linolenic acid on blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. European Journal of Nutrition.DOI
362. Yuxiao Zhu, Qingzhe Jin, Xingguo Wang, Xiaosan Wang, Xiaosan Wang, Xiaosan Wang (2017). Purification of 1,2-Diacylglycerols by a Two-Step Crystallization. Industrial & Engineering Chemistry Research.DOI
363. Xiaosan Wang, Xiaosan Wang, Yang Chen, Liyou Zheng, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2017). Synthesis of 1,3-distearoyl-2-oleoylglycerol by enzymatic acidolysis in a solvent-free system. Food Chemistry.DOI
364. Jiyuan Lu, Qingzhe Jin, Xingguo Wang, Xingguo Wang, Xiaosan Wang, Xiaosan Wang (2016). Preparation of medium and long chain triacylglycerols by lipase-catalyzed interesterification in a solvent-free system. Process Biochemistry.DOI
365. Jun Jin, Hongyan Mu, Yue Wang, Pembe Warda, Yijun Liu, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2016). Production of High‐Melting Symmetrical Monounsaturated Triacylglycerol‐Rich Fats from Mango Kernel Fat by Acetone Fractionation. Journal of the American Oil Chemists Society.DOI
366. Jun Jin, Yue Wang, Hang Su, Pembe Warda, Dan Xie, Yijun Liu, Xiaosan Wang, Xiaosan Wang, Jianhua Huang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2016). Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation. International Journal of Food Properties.DOI
367. Guoyan Liu, Suoyu S. Xu, Xingguo Wang, Qingzhe Jin, Xin Xu, Yingbin Shen, Guangxin Xu, Hui Zhang (2016). Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS ‐ SPME ‐ GC / MS. International Journal of Food Science & Technology.DOI
368. Abdelmoneim H. Ali, Xiaoqiang Zou, Jian Zhang Lu, Sherif Mohamed Abed, Yunping Yao, Guanjun Tao, Qingzhe Jin, Xingguo Wang (2016). Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS. Food Chemistry.DOI
369. Tao Zhang, Fei Lou, Guanjun Tao, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2016). Composition and Structure of Single Cell Oil Produced by Schizochytrium limacinum SR31. Journal of the American Oil Chemists Society.DOI
370. Xiaosan Wang, Jiyuan Lu, Hong Shu Liu, Qingzhe Jin, Xingguo Wang (2016). Improved deacidification of high-acid rice bran oil by enzymatic esterification with phytosterol. Process Biochemistry.DOI
371. Cong Sun, Xiaoqiang Zou, Yunping Yao, Jun Jin, Yuan Xia, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2016). Evaluation of fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage. International Dairy Journal.DOI
372. Jun Jin, Pembe Warda, Hongyan Mu, Youfeng Zhang, Liang Jie, Jia-Hui Mao, Dan Xie, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2016). Characteristics of Mango Kernel Fats Extracted from 11 China‐Specific Varieties and Their Typically Fractionated Fractions. Journal of the American Oil Chemists Society.DOI
373. Hongyan Mu, Jun Jin, Dan Xie, Xiaoqiang Zou, Xiaosan Wang, Xingguo Wang, Qingzhe Jin (2016). Combined Urea Complexation and Argentated Silica Gel Column Chromatography for Concentration and Separation of PUFAs from Tuna Oil: Based on Improved DPA Level. Journal of the American Oil Chemists Society.DOI
374. Xiaoqiang Zou, Qingzhe Jin, Zheng Guo, Xuebing Xu, Xingguo Wang (2016). Preparation and Characterization of Human Milk Fat Substitutes Based on Triacylglycerol Profiles. Journal of the American Oil Chemists Society.DOI
375. Shi Can, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang (2016). Composition of Rice Bran Stearin from Various Refineries Across China. Journal of the American Oil Chemists Society.DOI
376. Yanan Hao, Lige Liu, Guoxia Feng, Qingzhe Jin, Xiaoqiang Zou, Dan Xie, Xingguo Wang (2016). Polysaccharides as Coagulants for the Recovery of Protein in Fish Meal Wastewater. Journal of Aquatic Food Product Technology.DOI
377. Yuanyuan Yan, Xingguo Wang, Ming Chang, Yijun Liu, Jingying Xiang, Yue Wang, Qingzhe Jin (2016). Composition and positional distribution of branched‐chain fatty acids (BCFA) in lipids in nature. The FASEB Journal.DOI
378. Xiaoqiang Zou, Qingzhe Jin, Zheng Guo, Xuebing Xu, Xingguo Wang (2016). Preparation of human milk fat substitutes from basa catfish oil: Combination of enzymatic acidolysis and modeled blending. European Journal of Lipid Science and Technology.DOI
379. M. Diaby, T. Amza, Gbago Onivogui, X. Q. Zou, Qingzhe Jin (2016). Physicochemical and antioxidant characteristics of gingerbread plum (Neocarya macrophylla) kernel oils. Grasas y Aceites.DOI
380. Ruijie Liu, Ruiqi L. Wang, Jian Zhang Lu, Ming Chang, Qingzhe Jin, Zubo Du, Shanshan Wang, Qiu Li, Xingguo Wang (2016). Degradation of AFB1 in aqueous medium by electron beam irradiation: Kinetics, pathway and toxicology. Food Control.DOI
381. Yunping Yao, Guozhong Zhao, Jingying Xiang, Xiaoqiang Zou, Qingzhe Jin, Xingguo Wang (2016). Lipid composition and structural characteristics of bovine, caprine and human milk fat globules. International Dairy Journal.DOI
382. Jie Qin, Xiaoqiang Zou, Songtai Lv, Qingzhe Jin, Xingguo Wang (2016). Influence of ionic liquids on lipase activity and stability in alcoholysis reactions. RSC Advances.DOI
383. Songtai Lv, Xiaoqiang Zou, Haifeng Qian, Jie Qin, Qingzhe Jin, Xingguo Wang (2016). Impact of ionic liquid properties on selective enrichment of glycerides in direct lipase-catalyzed esterification. RSC Advances.DOI
384. Jun Jin, Pembe Warda, Ce Qi, Cong Sun, Liang Jie, Dan Xie, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2016). Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths. RSC Advances.DOI
385. Khamis Ali Omar, Mahamadou Elhadji Gounga, Ruijie Liu, Waleed Aboshora, Nabil Qaid M. Al-Hajj, Qingzhe Jin, Xingguo Wang (2016). Influence of lipase under ultrasonic microwave assisted extraction on changes of triacylglycerol distribution and melting profiles during lipolysis of milk fat. RSC Advances.DOI
386. 刘睿杰，幸新干，于榛榛，芮丽莲，常明，金青哲，王兴国（2015）. 磷脂酶C对大肠杆菌细胞膜通透性的影响. 《现代食品科技》.
387. Xiaosan Wang, Zhengyang Han, Yang Chen, Qingzhe Jin, Xingguo Wang (2015). Scalable synthesis of oleoyl ethanolamide by chemical amidation in a mixed solvent. Journal of the American Oil Chemists Society.DOI
388. Yuanyuan Yan, Xingguo Wang, Xingguo Wang, Yijun Liu, Jingying Xiang, Xiaosan Wang, Xiaosan Wang, Huijun Zhang, Yunping Yao, Ruijie Liu, Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin (2015). Combined urea-thin layer chromatography and silver nitrate-thin layer chromatography for micro separation and determination of hard-to-detect branched chain fatty acids in natural lipids. Journal of Chromatography A.DOI
389. Xiaosan Wang, Yang Chen, Yun Ma, Qingzhe Jin, Xingguo Wang (2015). Lipozyme 435-catalyzed synthesis of eicosapentaenoyl ethanolamide in a solvent-free system. Journal of Molecular Catalysis B Enzymatic.DOI
390. Wenjia Tang, Xiaosan Wang, Xiaosan Wang, Jianhua Huang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2015). A novel method for the synthesis of symmetrical triacylglycerols by enzymatic transesterification. Bioresource Technology.DOI
391. Xiaoqiang Zou, Qingzhe Jin, Zheng Guo, Jianhua Huang, Xuebing Xu, Xingguo Wang (2015). Preparation of 1, 3‐dioleoyl‐2‐palmitoylglycerol‐rich structured lipids from basa catfish oil: Combination of fractionation and enzymatic acidolysis. European Journal of Lipid Science and Technology.DOI
392. Xu Li, Xiaojing Wu, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2015). Effect of frying conditions on fatty acid profile and total polar materials via viscosity. Journal of Food Engineering.DOI
393. Shi Can, Ming Chang, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2015). Trans -free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil. International Journal of Food Engineering.DOI
394. Xiaofei Jiang, Qingzhe Jin, Shimin Wu, Xingguo Wang (2015). Contribution of phospholipids to the formation of fishy off‐odor and oxidative stability of soybean oil. European Journal of Lipid Science and Technology.DOI
395. Xiaoqiang Zou, Zheng Guo, Qingzhe Jin, Jianhua Huang, Ling‐Zhi Cheong, Xuebing Xu, Xingguo Wang (2015). Composition and microstructure of colostrum and mature bovine milk fat globule membrane. Food Chemistry.DOI
396. Xiangyü Li, Ye Lin, Ming Chang, Qingzhe Jin, Xingguo Wang (2015). Efficient production of arachidonic acid by Mortierella alpina through integrating fed-batch culture with a two-stage pH control strategy. Bioresource Technology.DOI
397. Leilei Li, Ming Chang, Guanjun Tao, Xiaosan Wang, Yuan Liu, Ruijie Liu, Jin Qingzhe, Xingguo Wang (2015). Analysis of phospholipids in Schizochytrium sp. S31 by using UPLC-Q-TOF-MS. Analytical Methods.DOI
398. Yunping Yao, Guozhong Zhao, Yuanyuan Yan, Hongyan Mu, Qingzhe Jin, Xiaoqiang Zou, Xingguo Wang (2015). Milk fat globules by confocal Raman microscopy: Differences in human, bovine and caprine milk. Food Research International.DOI
399. Jun Jin, Gayrat Sheraliev, Dan Xie, Wei Zhang, Qingzhe Jin, Xingguo Wang (2015). Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol‐8, Resveratrol, 5‐Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides. Journal of the American Oil Chemists Society.DOI
400. Yunping Yao, Guozhong Zhao, Yuanyuan Yan, Chen Chen, Cong Sun, Xiaoqiang Zou, Qingzhe Jin, Xingguo Wang (2015). Effects of freeze drying and spray drying on the microstructure and composition of milk fat globules. RSC Advances.DOI
401. Hongyan Mu, Huijun Zhang, Yuan Li, Yu Zhang, Xiaosan Wang, Qingzhe Jin, Xingguo Wang (2015). Enrichment of DPAn-6 and DHA from Schizochytrium sp. Oil by Low-Temperature Solvent Crystallization. Industrial & Engineering Chemistry Research.DOI
402. Jun Jin, Dan Xie, Hanqing Chen, Xiaosan Wang, Qingzhe Jin, Xingguo Wang (2015). Production of Rice Bran Oil with Light Color and High Oryzanol Content by Multi‐stage Molecular Distillation. Journal of the American Oil Chemists Society.DOI
403. 常明，肖珺，刘睿杰，金青哲，王兴国（2014）. 脱脂肉骨粉在不同贮藏条件下的稳定性. 《食品科学》.
404. 张惠君，刘睿杰，闫媛媛，姚晓丹，金青哲，王兴国（2014）. 疏棉状嗜热丝孢菌源固定化脂肪酶分析植物油sn-2位脂肪酸组成及其甘三酯组分含量计算的研究. 《中国食品科学技术学会第十一届年会论文摘要集》.
405. Xiaosan Wang, Jianhui Xiao, Wanzhen Zou, Zhengyang Han, Qingzhe Jin, Xingguo Wang (2014). Improved enzymatic synthesis route for highly purified diacid 1,3-diacylglycerols. Process Biochemistry.DOI
406. Xiaofei Jiang, Ming Chang, Qingzhe Jin, Xingguo Wang (2014). Application of phospholipase A1 and phospholipase C in the degumming process of different kinds of crude oils. Process Biochemistry.DOI
407. Xiaosan Wang, Zhengyang Han, Wanzhen Zou, Wan Gen Yang, Qingzhe Jin, Xingguo Wang (2014). Preparation of 1,3‐Diolein by Irreversible Acylation. Journal of the American Oil Chemists Society.DOI
408. Xiangyü Li, Ruijie Liu, Jing Li, Ming Chang, Yuanfa Liu, Qingzhe Jin, Xingguo Wang (2014). Enhanced arachidonic acid production from Mortierella alpina combining atmospheric and room temperature plasma (ARTP) and diethyl sulfate treatments. Bioresource Technology.DOI
409. Ruiqi Wang, Ruijie Liu, Ming Chang, Qingzhe Jin, Jianhua Huang, Yuanfa Liu, Xingguo Wang (2014). Ultra-performance Liquid Chromatography Quadrupole Time-of-Flight MS for Identification of Electron Beam from Accelerator Degradation Products of Aflatoxin B1. Applied Biochemistry and Biotechnology.DOI
410. Ming Chang, Jun Xiao, Ruijie Liu, Liangzhong Lu, Qingzhe Jin, Xingguo Wang (2014). Effect of defatting on quality of meat and bone meal. Animal Science Journal.DOI
411. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Zheng Guo, Ling‐Zhi Cheong, Xuebing Xu, Xingguo Wang (2014). Preparation of Human Milk Fat Substitutes from Lard by Lipase‐Catalyzed Interesterification Based on Triacylglycerol profiles. Journal of the American Oil Chemists Society.DOI
412. Jing Li, Ruijie Liu, Guifang Chang, Xiangyu Li, Ming Chang, Yuanfa Liu, Qingzhe Jin, Xingguo Wang (2014). A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sources. Bioresource Technology.DOI
413. Xiaofei Jiang, Ming Chang, Xiaosan Wang, Qingzhe Jin, Xingguo Wang (2014). A Comparative Study of Phospholipase A1 and Phospholipase C on Soybean Oil Degumming. Journal of the American Oil Chemists Society.DOI
414. Xiaosan Wang, Xiaosan Wang, Wanzhen Zou, Xuemei Sun, Yu Zhang, Liying Wei, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2014). Chemoenzymatic synthesis of 1,3-dioleoyl-2-palmitoylglycerol. Biotechnology Letters.DOI
415. Ahmed Mohamed Abdeldaiem, Qingzhe Jin, R. Liu, Xiao Wang (2014). Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads. Grasas y Aceites.DOI
416. Xiaosan Wang, Meng Li, Tong Wang, Qingzhe Jin, Xingguo Wang (2014). An improved method for the synthesis of 2-arachidonoylglycerol. Process Biochemistry.DOI
417. Xiaofei Jiang, Ming Chang, Qingzhe Jin, Xingguo Wang (2014). Optimization of the degumming process for camellia oil by the use of phospholipase C in pilot-scale system. Journal of Food Science and Technology.DOI
418. Xiaosan Wang, Xiaosan Wang, Li Liang, Zhenzhen Yu, Lilian Rui, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2014). Scalable synthesis of highly pure 2‐monoolein by enzymatic ethanolysis. European Journal of Lipid Science and Technology.DOI
419. Xiaofei Jiang, Ming Chang, Xiaosan Wang, Xiaosan Wang, Qingzhe Jin, Xingguo Wang, Xingguo Wang (2014). Effect of ultrasound treatment on oil recovery from soybean gum by using phospholipase C. Journal of Cleaner Production.DOI
420. Ming Chang, Jie Lian, Ruijie Liu, Qingzhe Jin, Xingguo Wang (2014). Production of yellow wine from C amellia O leifera meal pretreated by mixed cultured solid‐state fermentation. International Journal of Food Science & Technology.DOI
421. Xingguo Wang, Y. Yu, Y. Yu, Qingzhe Jin, Xingguo Wang, Yan Gu (2014). Sources of Polycyclic Aromatic Hydrocarbons in Soybean Oil and its Dynamic Changes Refining Processing. Advance Journal of Food Science and Technology.DOI
422. 余榛榛，常明，刘睿杰，金青哲，刘元法，王兴国（2013）. 单增李斯特氏菌磷脂酶C(lm-plcB)基因的克隆表达及其在油脂脱胶中的应用. 《食品与发酵工业》.DOI
423. 张煜梅，黄健花，金青哲，王兴国（2013）. 反式及顺式白藜芦醇光稳定性分析. 《食品与发酵工业》.
424. Hongru Zhou, Qingzhe Jin, Xingguo Wang, Xuebing Xu (2013). Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying. European Food Research and Technology.DOI
425. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Zheng Guo, Yuanfa Liu, Ling‐Zhi Cheong, Xuebing Xu, Xingguo Wang (2013). Characterization and Oxidative Stability of Human Milk Fat Substitutes Enzymatically Produced from Palm Stearin. Journal of the American Oil Chemists Society.DOI
426. Xiaofei Jiang, Ming Chang, Xiaosan Wang, Qingzhe Jin, Xingguo Wang (2013). The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1. Ultrasonics Sonochemistry.DOI
427. Xiaosan Wang, Qingzhe Jin, Tong Wang, Jianhua Huang, Xingguo Wang (2013). An improved method for the synthesis of 1-monoolein. Journal of Molecular Catalysis B Enzymatic.DOI
428. Ming Chang, Qingzhe Jin, Yuanfa Liu, Ruijie Liu, Xingguo Wang (2013). Efficiency and safety evaluation of photodegradation of A flatoxin B 1 on peanut surface. International Journal of Food Science & Technology.DOI
429. Hongru Zhou, Qingzhe Jin, Xingguo Wang, Xuebing Xu (2013). Direct measurement of 3-chloropropane-1,2-diol fatty acid esters in oils and fats by HPLC method. Food Control.DOI
430. Xiaosan Wang, Xingguo Wang, Qingzhe Jin, Tong Wang (2013). Improved Synthesis of Monopalmitin on a Large Scale by Two Enzymatic Methods. Journal of the American Oil Chemists Society.DOI
431. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Zheng Guo, Yuanfa Liu, Ling‐Zhi Cheong, Xuebing Xu, Xingguo Wang (2013). Lipid Composition Analysis of Milk Fats from Different Mammalian Species: Potential for Use as Human Milk Fat Substitutes. Journal of Agricultural and Food Chemistry.DOI
432. Xiaosan Wang, Yan Chen, Qingzhe Jin, Jianhua Huang, Xingguo Wang (2013). Synthesis of Linoleoyl Ethanolamide. Journal of Oleo Science.DOI
433. W.M. Cao, Kun Zhang, B. Xue, F.X. Chen, Qingzhe Jin, X.G. Wang (2013). Determination of Oxidized Triacylglycerol Polymers by Preparative Flash Chromatography and High-Performance Size-Exclusion Chromatography. Asian Journal of Chemistry.DOI
434. Jin Qingzhe (2013). Progress in contamination pathways and analysis methods of plasticizers in edible oil. Zhongguo youzhi.
435. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Zheng Guo, Yuanfa Liu, Ling‐Zhi Cheong, Xuebing Xu, Xingguo Wang (2012). Model for Human Milk Fat Substitute Evaluation Based on Triacylglycerol Composition Profile. Journal of Agricultural and Food Chemistry.DOI
436. Zhihua Song, Yuanfa Liu, Qingzhe Jin, Lei Li, Xingguo Wang, Jianhua Huang, Ruijie Liu (2012). Lipase-Catalyzed Preparation of Diacylglycerol-Enriched Oil from High-Acid Rice Bran Oil in Solvent-Free System. Applied Biochemistry and Biotechnology.DOI
437. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Yuanfa Liu, Guanjun Tao, Ling‐Zhi Cheong, Xingguo Wang (2012). Preparation of Human Milk Fat Substitutes from Palm Stearin with Arachidonic and Docosahexaenoic Acid: Combination of Enzymatic and Physical Methods. Journal of Agricultural and Food Chemistry.DOI
438. Xiaoqiang Zou, Zheng Guo, Jianhua Huang, Qingzhe Jin, Ling‐Zhi Cheong, Xingguo Wang, Xuebing Xu (2012). Human Milk Fat Globules from Different Stages of Lactation: A Lipid Composition Analysis and Microstructure Characterization. Journal of Agricultural and Food Chemistry.DOI
439. L. X. Zhang, Qingzhe Jin, L. Shan, Yuchun Liu, Jianhua Huang, Xinyue Wang (2012). Cs-substituted H3PW12O40on Palygorskite Clay for Esterification of Oleic Acid with Ethanol. Energy Sources Part A Recovery Utilization and Environmental Effects.DOI
440. Qingzhe Jin, Li Zhou, Jinwei Li, Xingguo Wang, Ruijie Liu (2012). Shrinking core model for extraction of phenylpropanoid amides of 5‐hydroxytriptamine from safflower seed meal. International Journal of Food Science & Technology.DOI
441. Xing ChaoHong, Xiaojun Liu, Qingzhe Jin, Jinwei Li, Jianhua Huang, Yuanfa Liu, Xingguo Wang (2012). Moisture Sorption Thermodynamics of Camellia oleifera. Food Biophysics.DOI
442. Jianhua Huang, Yuanfa Liu, Qingzhe Jin, Xiaojuan Wu, Xingguo Wang, Zhihua Song (2012). Enzyme‐Catalyzed Synthesis of Monoacylglycerols Citrate: Kinetics and Thermodynamics. Journal of the American Oil Chemists Society.DOI
443. L. X. Zhang, Qingzhe Jin, Jianhua Huang, Yuchun Liu, Lu Shan, Xinyue Wang (2012). The Synthesis of Methyl Oleate Catalyzed by Phosphotungstic Acid Immobilized on the Functionalized Palygorskite. Energy Sources Part A Recovery Utilization and Environmental Effects.DOI
444. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Yuanfa Liu, Zhihua Song, Xingguo Wang (2012). Lipase‐Catalyzed Synthesis of Human Milk Fat Substitutes from Palm Stearin in a Continuous Packed Bed Reactor. Journal of the American Oil Chemists Society.DOI
445. L. Zhang, Qingzhe Jin, Kangzhi Zhang, Jianhua Huang, Xiao Wang (2012). The Optimization of Conversion of Waste Edible Oil to Fatty Acid Methyl Esters in Homogeneous Media. Energy Sources Part A Recovery Utilization and Environmental Effects.DOI
446. 王瑞元，王兴国，金青哲，李子明，张根旺，刘大川，刘玉兰，周丽凤（2011）. 科学全面正确认识反式脂肪酸安全问题. 《食品科技》.DOI
447. Xiaosan Wang, Xiaosan Wang, Qingzhe Jin, Tong Wang, Jianhua Huang, Yixun Xia, Linxing Yao, Xingguo Wang, Xingguo Wang (2011). Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal. Annals of Microbiology.DOI
448. Ce Qi, Yan Chen, Jianhua Huang, Qingzhe Jin, Xingguo Wang (2011). Preparation and characterization of catalase‐loaded solid lipid nanoparticles based on soybean phosphatidylcholine. Journal of the Science of Food and Agriculture.DOI
449. Ruijie Liu, Ming Chang, Qingzhe Jin, Jianhua Huang, Yuanfa Liu, Xingguo Wang (2011). Degradation of aflatoxin B1 in aqueous medium through UV irradiation. European Food Research and Technology.DOI
450. Feng-Yan Wang, Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zong Meng, Xingguo Wang (2011). Kinetic analysis of isothermal crystallization in hydrogenated palm kernel stearin with emulsifier mixtures. Food Research International.DOI
451. Feng-Yan Wang, Yuanfa Liu, Qingzhe Jin, Zong Meng, Xingguo Wang (2011). Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures. European Journal of Lipid Science and Technology.DOI
452. Xiaoqiang Zou, Jianhua Huang, Qingzhe Jin, Yuanfa Liu, Zhihua Song, Xingguo Wang (2011). Lipase-Catalyzed Preparation of Human Milk Fat Substitutes from Palm Stearin in a Solvent-Free System. Journal of Agricultural and Food Chemistry.DOI
453. Xiaojun Liu, Qingzhe Jin, Yuanfa Liu, Jianhua Huang, Xingguo Wang, Wenyue Mao, Shanshan Wang (2011). Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil. Journal of Food Science.DOI
454. Ruijie Liu, Qingzhe Jin, Jianhua Huang, Yuanfa Liu, Xingguo Wang, Xinglong Zhou, Wenyue Mao, Shanshan Wang (2011). In vitro toxicity of aflatoxin B1 and its photodegradation products in HepG2 cells. Journal of Applied Toxicology.DOI
455. Ruijie Liu, Qingzhe Jin, Jianhua Huang, Yuanfa Liu, Xingguo Wang, Wenyue Mao, Shanshan Wang (2011). Photodegradation of Aflatoxin B1 in peanut oil. European Food Research and Technology.DOI
456. Jianhua Huang, Zhihua Song, Yuanfa Liu, Qingzhe Jin, Xiaojuan Wu, Chunming Cai, Xingguo Wang (2011). Enzymatic synthesis of monoacylglycerol citrate optimized by response surface methodology. European Journal of Lipid Science and Technology.DOI
457. Jin Qingzhe (2011). Sources,assay and control of benzo (a)pyrene in edible oils. Zhongguo youzhi.
458. Jin Qingzhe (2011). Research progress on 3-monochloropropane-1,2-diol esters in edible oils. Zhongguo youzhi.
459. Jin Qingzhe, Xingguo Wang (2011). Use of some key microbial oils in food and feed industry. Zhongguo youzhi.
460. Zong Meng, Yuanfa Liu, Shan Liang, Qingzhe Jin, Feng-Yan Wang, Xingguo Wang (2010). Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability. Food Biophysics.DOI
461. Zong Meng, Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Feng-Yan Wang, Xingguo Wang (2010). Characterization of Graininess Formed in All Beef Tallow-Based Shortening. Journal of Agricultural and Food Chemistry.DOI
462. Feng-Yan Wang, Yuanfa Liu, Shan Liang, Qingzhe Jin, Zong Meng, Xingguo Wang (2010). Effect of fat composition on texture and bloom of lauric compound chocolate. European Journal of Lipid Science and Technology.DOI
463. Sheng‐Li Zhou, Fu‐Qing Zhang, Qingzhe Jin, Yuanfa Liu, Shan Liang, Ting Zhang, Xiaoqiang Zou, Xingguo Wang (2010). Characterization of palm kernel oil, palm stearin, and palm olein blends in isosolid diagrams. European Journal of Lipid Science and Technology.DOI
464. Zong Meng, Yuanfa Liu, Shan Liang, Qingzhe Jin, Xingguo Wang (2010). Reduction of Graininess Formation in Beef Tallow‐Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil. Journal of the American Oil Chemists Society.DOI
465. Feng-Yan Wang, Yuanfa Liu, Shan Liang, Qingzhe Jin, Xingguo Wang, Lingling Li (2010). Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior. Journal of the American Oil Chemists Society.DOI
466. Ruijie Liu, Qingzhe Jin, Guanjun Tao, Shan Liang, Jianhua Huang, Yuanfa Liu, Xingguo Wang, Wenyue Mao, Shanshan Wang (2010). Photodegradation kinetics and byproducts identification of the Aflatoxin B1 in aqueous medium by ultra‐performance liquid chromatography–quadrupole time‐of‐flight mass spectrometry. Journal of Mass Spectrometry.DOI
467. Lixia Zhang, Qingzhe Jin, Jianhua Huang, Yuanfa Liu, Shan Liang, Xingguo Wang (2010). Modification of palygorskite surface by organofunctionalization for application in immobilization of H3PW12O40. Applied Surface Science.DOI
468. 吴晓娟，单良，金青哲，刘元法，王兴国（2009）. 有机相脂肪酶催化合成柠檬酸甘油酯. 《食品与发酵工业》.
469. Yuanfa Liu, Zong Meng, Shan Liang, Qingzhe Jin, Xingguo Wang (2009). Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products. European Food Research and Technology.DOI
470. Ruijie Liu, Qingzhe Jin, Guanjun Tao, Liang Shan, Yuanfa Liu, Xingguo Wang (2009). LC–MS and UPLC–Quadrupole Time-of-Flight MS for Identification of Photodegradation Products of Aflatoxin B1. Chromatographia.DOI
471. Qingzhe Jin, Xiaoqiang Zou, Shan Liang, Xingguo Wang, Qiu Ai-yong (2009). β- d -Glucosidase-Catalyzed Deglucosidation of Phenylpropanoid Amides of 5-Hydroxytryptamine Glucoside in Safflower Seed Extracts Optimized by Response Surface Methodology. Journal of Agricultural and Food Chemistry.DOI
472. Jianhua Huang, Yaxuan Liu, Zhihua Song, Qingzhe Jin, Yuanfa Liu, Xingguo Wang (2009). Kinetic study on the effect of ultrasound on lipase-catalyzed hydrolysis of soy oil: Study of the interfacial area and the initial rates. Ultrasonics Sonochemistry.DOI
473. Lixia Zhang, Qingzhe Jin, Shan Liang, Yuanfa Liu, Xingguo Wang, Jianhua Huang (2009). H3PW12O40 immobilized on silylated palygorskite and catalytic activity in esterification reactions. Applied Clay Science.DOI
474. 岳金焕，陶冠军，金青哲，王兴国（2008）. 红花籽粕中两种主要5-羟色胺衍生物分离纯化及NMR结构鉴定. 《食品科学》.
475. Shangde Sun, Liang Shan, Yuanfa Liu, Qingzhe Jin, Yiping Song, Xingguo Wang (2008). Solvent-free enzymatic synthesis of feruloylated diacylglycerols and kinetic study. Journal of Molecular Catalysis B Enzymatic.DOI
476. Qingzhe Jin, Jinhuan Yue, Shan Liang, Guanjun Tao, Xingguo Wang, Aiyong Qiu (2008). Process research of macroporous resin chromotography for separation of N-(p-coumaroyl)serotonin and N-feruloylserotonin from Chinese safflower seed extracts. Separation and Purification Technology.DOI
477. Jianhua Huang, Xingguo Wang, Qingzhe Jin, Yuanfa Liu, Ying Wang (2007). Removal of phenol from aqueous solution by adsorption onto OTMAC-modified attapulgite. Journal Of Environmental Management, Vol. 84, No. 2.DOI
478. 张娟，金青哲，王兴国（2007）. 对甲基苯磺酸催化合成阿魏酸单甘油酯工艺的研究. 《食品科技》.
479. Shangde Sun, Liang Shan, Yuanfa Liu, Qingzhe Jin, Lixia Zhang, Xingguo Wang (2007). Solvent-Free Enzymatic Preparation of Feruloylated Monoacylglycerols Optimized by Response Surface Methodology. Journal of Agricultural and Food Chemistry.DOI
480. Qingzhe Jin, Shan Liang, Jinhuan Yue, Xingguo Wang (2007). Spectrophotometric determination of total serotonin derivatives in the safflower seeds with Ehrlich’s reagent and the underlying color reaction mechanism. Food Chemistry.DOI
481. Qingzhe Jin, Ting Zhang, Shan Liang, Yuanfa Liu, Xingguo Wang (2007). Melting and Solidification Properties of Palm Kernel Oil, Tallow, and Palm Olein Blends in the Preparation of Shortening. Journal of the American Oil Chemists Society.DOI
482. Yaxuan Liu, Qingzhe Jin, Liang Shan, Yuanfa Liu, Wei Shen, Xingguo Wang (2007). The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system. Ultrasonics Sonochemistry.DOI
483. Shangde Sun, Shan Liang, Yuanfa Liu, Qingzhe Jin, Xingguo Wang, Zhaomin Wang (2007). A novel, two consecutive enzyme synthesis of feruloylated monoacyl- and diacyl-glycerols in a solvent-free system. Biotechnology Letters.DOI
484. Qingzhe Jin, Hongyan Gao, Shan Liang, Yuanfa Liu, Xingguo Wang (2007). Study on grainy crystals in edible beef tallow shortening. Food Research International.DOI
485. Shangde Sun, Liang Shan, Qingzhe Jin, Yuanfa Liu, Xingguo Wang (2007). Solvent-free synthesis of glyceryl ferulate using a commercial microbial lipase. Biotechnology Letters.DOI
486. 刘元法，王兴国，金青哲，权中华（2005）. 超声波技术与PTC在椰子油水解反应中的应用研究. 《中国食品科学技术学会第四届年会论文摘要集》.
487. 刘元法，王兴国，金青哲（2005）. 超声波技术提取蜂胶黄酮类功能性物质的研究. 《中国食品科学技术学会第四届年会论文摘要集》.
488. Jin Qingzhe (2005). Preparation of shortenings based on stearin fractions of lard. Zhongguo youzhi.
489. Jin Qingzhe (2005). Effect of soy ingredients on properties of dried bean milk cream in tight rolls. Zhongguo youzhi.
490. Jin Qingzhe (2004). Study on stability of octacosanol O/W emulsion. Zhongguo youzhi.
491. Jin Qingzhe (2004). Extraction of Flavone Analogues from Propolis Using Ultrasound. Food Science.
492. Jin Qingzhe (2004). Determination of sesamin in sesame oil by HPLC. Zhongguo youzhi.

预印本

1. Pu Zhao, Guozhi Ji, Ruixue Lin, Li Zhang, Feng Li, Qingzhe Jin, Yun Chen, Wei Wei, Xingguo Wang (2023). Preparation of Milk Fat Globule Membrane Ingredients Enriched in Polar Lipids: Comparison of Composition with Other Materials and Their Emulsion Lipolysis During the in Vitro Digestion. SSRN Electronic Journal.DOI
2. Le Yu, Yongjin Wang, Jun Jin, Gangcheng Wu, Qingzhe Jin, Xingguo Wang (2020). Effects of tree age on the chemical compositions and antioxidant activities of ‘Coratina’ and ‘Koroneiki’ olive oils from youth trees in China.DOI