The mechanism of egg yolk lecithin in improving the quality of chili oil during thermal processing: Integrated insights from lipid oxidation and flavoromics
- DOI
- 10.1016/j.foodchem.2026.151260
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151260,
title = {The mechanism of egg yolk lecithin in improving the quality of chili oil during thermal processing: Integrated insights from lipid oxidation and flavoromics},
author = {Haobo Jin and Jiankun Niu and Lili Zhao and Le Zhang and Guanying Shi and Pengfei Jiang and Qingshan Wang and Yuting Shi and Shengyang Niu and Yongguo Jin and Zuobing Xiao and Zhaogai Wang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151260},
url = {https://doi.org/10.1016/j.foodchem.2026.151260}
}RIS
TY - JOUR TI - The mechanism of egg yolk lecithin in improving the quality of chili oil during thermal processing: Integrated insights from lipid oxidation and flavoromics AU - Haobo Jin AU - Jiankun Niu AU - Lili Zhao AU - Le Zhang AU - Guanying Shi AU - Pengfei Jiang AU - Qingshan Wang AU - Yuting Shi AU - Shengyang Niu AU - Yongguo Jin AU - Zuobing Xiao AU - Zhaogai Wang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151260 UR - https://doi.org/10.1016/j.foodchem.2026.151260 ER -
APA
Jin, H., Niu, J., Zhao, L., Zhang, L., Shi, G., Jiang, P., Wang, Q., Shi, Y., Niu, S., Jin, Y., Xiao, Z., & Wang, Z. (2026). The mechanism of egg yolk lecithin in improving the quality of chili oil during thermal processing: Integrated insights from lipid oxidation and flavoromics. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151260
Source records
- crossref · retrieved 2026-09-26T19:22:31.090Z