Process optimization and characterization of fatty acids and lipid concomitants in the aqueous extraction of camellia oil.

RSC Adv · 2026 · PMC13077752 · PMID 41988117

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reported that the crystallinity of peanut powder also exhibited a decreasing trend with prolonged microwave heating, which was in favour of enzymatic accessibility. 12 This study suggests that the steaming process significantly reduces the crystallinity of cellulose in CS by disrupting its crystalline structure, which resulted in a decrease in thermal stability. 3.1.4.

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