Jump to Main Content
- Liang, Xin Ting, et al. Show all 6 Authors
- Journal of food science 2017 v.82 no.6 pp. 1319-1325
- ambient temperature; cultivars; emulsions; hydroperoxides; lipid bodies; lipid peroxidation; malondialdehyde; oils; oxidative stability; pH; peroxide value; phospholipids; proteins; seeds; soybeans; thiobarbituric acid-reactive substances; tocopherols; triacylglycerols; unsaturated fatty acids; zeta potential
- ... Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre‐emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds ...
- Liang, Xin-Ting, et al. Show all 11 Authors
- Journal of the American Chemical Society 2015 v.137 no.32 pp. 10120-10123
- Schisandra; chemical reactions; chemical structure; stems; terpenoids
- ... A concise total synthesis of (+)-propindilactone G, a nortriterpenoid isolated from the stems of Schisandra propinqua var. propinqua, has been achieved for the first time. The key steps of the synthesis include an asymmetric Diels–Alder reaction, a Pauson–Khand reaction, a Pd-catalyzed reductive hydrogenolysis reaction, and an oxidative heterocoupling reaction. These reactions enabled the synthesi ...