The effect of functional
lipids on the quality of walnut butter prepared from defatted walnut
meal by ball mill grinding
Yuxin xiea,b,c, Nan Jianga,b,c,
Hongchen Sua,b,c, Feng Tana,b,c, Xi
Chenga,b,c, Jiyan Wanga,b,c, Hao
Hua,b,c,*
a College of Food Science and Technology, Huazhong
Agricultural University, Wuhan, Hubei 430070, PR China
b Key Laboratory of Environment Correlative Dietology,
Huazhong Agricultural University, Ministry of Education, PR China
c Hubei Key Laboratory of Fruit & Vegetable
Processing & Quality Control (Huazhong Agricultural University), Wuhan,
Hubei 430070, PR China
* Corresponding Author: Dr. Hao Hu
College of Food Science and Technology, Huazhong Agricultural
University, No. 1, Shi Zi Shan Road, Wuhan 430070, China.
E-mail: huhao@mail.hzau.edu.cn, Tel.: +86-15971475341