Qingzhe Jin

State Key Laboratory of Food Science and Technology

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Xingguo Wang

State Key Laboratory of Food Science and Technology

298

Jun Jin

State Key Laboratory of Food Science and Technology

Jianhua Huang

Jiangnan University

Ruijie Liu

State Key Laboratory of Food Science and Technology

Gangcheng Wu

Jiangnan University

Ming Chang

State Key Laboratory of Food Science and Technology

Wei Wei

Jiangnan University

Hui Zhang

Jiangnan University

Xiaosan Wang

Jiangnan University

Yuanfa Liu

Jiangnan University

Cooperative Institutions

Jiangnan University

310

State Key Laboratory of Food Science and Technology

250

Chinese Academy of Sciences

Zhejiang University

University of Chinese Academy of Sciences

Shanghai Jiao Tong University

Peking University

Chinese Academy of Medical Sciences & Peking Union Medical College

Central South University

Sichuan University

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Choreography of multiple omics reveals the mechanism of lipid turnover in Schizochytrium sp. S31

Algal Research (2021)

Ming Chang Tao Zhang Lei-Lei Li Fei Lou Meimei Ma

10.1016/j.algal.2021.102182

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Citations (8)

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 (2021)

Lirong Xu Gangcheng Wu Xin Ji Hui Zhang Qingzhe Jin

Abstract Flavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high‐oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was found to be more significant than the frying time on the volatiles of FF indicated from the clusters of the fried FF by chemometric analysis. A total of 26 key aroma‐active compounds were identified by aroma extract dilution analysis, in which aldehydes were predominant. The FF fried in SO revealed higher desirable aroma compounds, i.e., (E, E)‐2,4‐decadienal and it increased to maximum value at 12 hours, and left the deep‐fried odor in FF. Meanwhile, a significant increase in metallic off‐flavor was observed in FF fried in SO and PO at 20 hours, indicating that oil quality reduction resulted in FF with unappealing flavor. The above results showed that frying process had an optimum frying window (approximately 4–16 hours with total polar compounds content below 22.2%), and the French fries prepared in this period obtained higher flavor scores. The study will provide insights into the effect of oil types and oxidation degree on obtaining the ideal flavors for fried food.

French fries

Soybean oil

10.1002/aocs.12489

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Citations (10)

Preparation of arachidonoyl ethanolamide by enzymatic amidation of arachidonic acid purified from microbial oil

Process Biochemistry (2017)

Yang Chen Yingying Wang Qingzhe Jin Xingguo Wang Junzhao Hu

Ethanolamines

10.1016/j.procbio.2017.10.022

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Citations (5)

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 (2025)

Yandan Wang Wei Wei Qingzhe Jin Zong Meng Xingguo Wang

Long chain

10.1016/j.foodres.2025.115922

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Reassessing the Effects of Dietary Fat on Cardiovascular Disease in China: A Review of the Last Three Decades

Nutrients (2023)

Wei Zeng Qingzhe Jin Xingguo Wang

Cardiovascular disease (CVD) is a leading cause of global mortality, and is considered one of diseases with the most rapid growth rate in China. Numerous studies have indicated a closed relationship between an increased incidence of CVD and dietary factors. Dietary fat is one of the three primary nutrients of consumption; however, high fat dietary in causing CVD has been neglected in some official dietary guidelines. Our present review has analyzed the relationship between dietary fat consumption and CVD in China over the past 30 years (from 1990 to 2019). There is a significant correlation between CVD incidence and mortality for consumption of both vegetable oils and animal fats, per capita consumption, and the relative weight of dietary fat exceeding that of other food ingredients (e.g., salt, fruit, and marine food). For fatty acid species, the proportion of ω6 fatty acid consumption increased, causing a significant increase in the ratios of ω6/ω3 fatty acids, whereas the proportion of monounsaturated fatty acid consumption decreased. Such changes have been considered a characteristic of dietary fat consumption in Chinese residents over the past 30 years, and are closely related to the incidence of CVD. Therefore, we suggest that the government should spread awareness regarding the consumption of dietary fat intake to prevent CVD and related health disorders. The public should be educated to avoid high fat diet and increase the intake of monounsaturated fatty acids and ω3 fatty acids.

Dietary fat

Consumption

Animal fat

10.3390/nu15194214

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Citations (8)

Efficient production of arachidonic acid by Mortierella alpina through integrating fed-batch culture with a two-stage pH control strategy

Bioresource Technology (2015)

Xiangyu Li Lin Ye Ming Chang Qingzhe Jin Xingguo Wang

Fed-batch culture

10.1016/j.biortech.2015.01.009

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