Food chemistrySeedsPinusRheologyPlant OilsViscosity
In-situ seed coat coating: A natural strategy modulating interfacial structure, rheological properties and physicochemical stability of roasted pine nut oil bodies.
Jiarong Wang, Yan Ding, Xuemei Wang, Wenqi Wang, Yuhong Zhao, Ligang Zhang
Published: 202510.1016/j.foodchem.2025.146911
Abstract
This study presents an efficient approach to modulate the physicochemical stability and rheological properties of pine nut oil bodies (OBs) through roasting with in-situ seed coat encapsulation. Direct kernel roasting boosted OB yield and unsaturated…
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