2018 - 2022 Construction of quality evaluation system based on the modeling of frying oils and development of a control method for oil quality
2018 - 2022 Development of the measurement technique of lipid degradation level and trans fatty acid of deep fried foods using near infrared spectroscopy
2015 - 2019 Development of the rapid measurement technology of the trans-fatty acid in frying oils using near infrared spectroscopy
2012 - 2016 Investigating the influence of the physical "taste" of food on its near infrared spectrum
Papers (91):
Xiaofang Liu, Shuo Wang, Yong Yu, Xu Zhang, Jieyu Chen, Han Zhang. Quality Change in Camellia Oil during Intermittent Frying. Foods (Basel, Switzerland). 2022. 11. 24
Xiaofang Liu, Shuo Wang, Shigeru Tamogami, Jieyu Chen, Han Zhang. An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. Foods. 2022. 11. 16. 2413-2413
Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jieyu Chen, Han Zhang. Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying. Analytical Letters. 2021. 1-13