Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to olive oil, in which oleic acid is dominant. In order to solve the thermal oxidation of PS in CSO at high temperature (180 °C), we studied its antioxidant strategy by evaluating different antioxidants. Four antioxidants—BHA, TBHQ, epigallocatechin gallate (EGCG), and α-tocopherol (VE)—along with one synergist, citric acid (CA), were selected and used in this study. The antioxidant effects of different combinations (single antioxidant, single antioxidant + CA, mixed antioxidant, mixed antioxidant + CA) were compared. After 180 min of heating, the PS and phytosterols oxidation products (7α-hydroxy-, 7β-hydroxy-, 5α,6α-epoxy-, 5β,6β-epoxy-, 7-keto-, and trihydroxy-PS) were estimated by GC-MS. Through comparative analysis, the results showed that the combination of mixed antioxidants and CA had the best antioxidant effect, and the inhibition rate of VE + TBHQ +CA was as high as 42%, which had a breakthrough significance for stabilizing the thermal oxidation of PS in camellia seed oil. At the same time, it also provides a valuable reference for ensuring the edible safety of camellia seed oil in Chinese food heating habits.

In this study, native inulin was phosphorylated and used as a stabilizer in duck-fat-based whipped cream to investigate its effects on emulsion stability, rheological properties, whipping performance, and sensory quality. Characterization of phosphorylated inulin showed a phosphorus content of 0.38% and a degree of substitution (DS) of 0.020. FTIR analysis revealed phosphate-associated absorption bands at approximately 1220 and 992 cm⁻¹, attributed to P = O and P–O–C stretching vibrations, respectively, supporting the successful phosphorylation of inulin. Within the PI series, the average particle size decreased as the phosphorylated-inulin addition level increased, reaching 629 ± 5 nm in PI-12, consistent with the CLSM observations. The absolute magnitude of the negative zeta potential generally increased with the phosphorylated-inulin addition level. All emulsions exhibited shear-thinning behavior, with storage modulus (G′) exceeding loss modulus (G″). Higher phosphorylated-inulin addition levels were associated with longer whipping times and lower overrun. No measurable serum loss was detected for PI-6, PI-9, or PI-12. Air bubbles appeared smaller and more uniformly distributed at higher phosphorylated-inulin addition levels. The preliminary sensory assessment showed higher mean texture and smoothness scores for formulations containing 12 g/batch. Within the phosphorylated-inulin series, PI-6 (6 g/batch) was the lowest tested addition level at which no measurable serum loss was detected after 3 h at 22 °C, although higher addition levels further increased viscosity and viscoelastic moduli. Increasing the phosphorylated-inulin addition level above PI-6 further prolonged whipping time and reduced overrun. Further studies should evaluate storage stability and oxidative stability to validate long-term performance.