Peirang Cao

Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process

Xiaodan Li, Jinwei Li, Yong Wang et al. · Food Chemistry · 2017 · 116 citations

Food Chemistry, French Fries, Deep-frying Process +6

Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo

Zhan Ye, Ruizhi Li, Cao Chen et al. · Food Chemistry · 2018 · 108 citations

Lipid Analysis, Nutrition, Typical Dietary Lipids +9

Triglyceride Structure Modulates Gastrointestinal Digestion Fates of Lipids: A Comparative Study between Typical Edible Oils and Triglycerides Using Fully Designed in Vitro Digestion Model

Zhan Ye, Cao Chen, Yuanfa Liu et al. · Journal of Agricultural and Food Chemistry · 2018 · 89 citations

Vitro Digestion Model, Nutrition, Lipid Analysis +20

Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil

Xiuhang Chai, Zong Meng, Peirang Cao et al. · Food Chemistry · 2018 · 73 citations

Food Chemistry, Lipid Analysis, Biochemistry +6

Lipid composition modulates the intestine digestion rate and serum lipid status of different edible oils: a combination of <i>in vitro</i> and <i>in vivo</i> studies

Zhan Ye, Cao Chen, Ruizhi Li et al. · Food & Function · 2019 · 61 citations