Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes
Pengyuan Wei, Jingjing Lun, Yihang Ding, Jinying Wang, Linshang Zhang, Cong Sun, Kaizhou Yang · 2026
Read Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes by Pengyuan Wei, Jingjing Lun, Yihang Ding, Jinying Wang, Linshang Zhang, Cong Sun, Kaizhou Yang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13602695.txt.
Description
Pengyuan Wei and co-authors dissect what pan-frying does to the fat in hand-grasp pancakes, a flaky street food. Six brands went into the pan. After frying, every damage marker jumped. Acid values rose by half or more. Peroxide values multiplied up to fivefold, and stale-flavor markers climbed steeply.
The fat's chemistry shifted as it cooked. Free fatty acids more than doubled. Healthy unsaturated fats slipped. A magnetic resonance method caught alkyl radicals in the fat, the fingerprints of autoxidation. The authors name that pathway as the chief spoiler, with water-driven breakdown beside it. Their results ground better frying fats and process tweaks for pancake makers.
Catalog record
| CREATOR | Pengyuan Wei, Jingjing Lun, Yihang Ding, Jinying Wang, Linshang Zhang, Cong Sun, Kaizhou Yang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |