Lu‐Jing Gan

Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio

Dan Yang, Xiangyu Wang, Lu‐Jing Gan et al. · Food Chemistry · 2014 · 31 citations

Food Chemistry, Lipid Analysis, Flavonoid Glycosides +7

Oxidative Comparison of Emulsion Systems from Fish Oil-Based Structured Lipid versus Physically Blended Lipid with Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Extracts

Lu‐Jing Gan, Dan Yang, Jung‐Ah Shin et al. · Journal of Agricultural and Food Chemistry · 2011 · 30 citations

Lipid Analysis, Emulsion Systems, Pbl-based Emulsion +16

Comparison of Nutritional Compounds in Premature Green and Mature Yellow Whole Wheat in Korea

Dan Yang, Jung‐Ah Shin, Lu‐Jing Gan et al. · Cereal Chemistry · 2012 · 25 citations

Nutrition, Engineering, Nutritive Value +20

Effect of Positional Distribution of Linoleic Acid on Oxidative Stability of Triacylglycerol Molecules Determined by ¹H NMR

Xiangyu Wang, Dan Yang, Lu‐Jing Gan et al. · Journal of the American Oil Chemists Society · 2015 · 19 citations

Food Chemistry, Lipid Analysis, Triacylglycerol Molecules +14

Emulsifying Properties of Lecithin Containing Different Fatty Acids Obtained by Immobilized Lecitase Ultra‐Catalyzed Reaction

Lu‐Jing Gan, Xiangyu Wang, Dan Yang et al. · Journal of the American Oil Chemists Society · 2013 · 18 citations

Engineering, Biochemistry, Fatty Acids +9