专题：Food Chemistry and Fat Analysis

This cluster of papers covers a wide range of topics related to the science of cocoa and chocolate production, including the role of polyphenols, microbiology of cocoa fermentation, fat crystallization, flavor formation, rheological and textural qualities, oleogel structuring, and the influence of fermentation on chocolate flavor. The papers also explore the utilization of by-products such as cocoa shell and cocoa pod husk, as well as the potential health benefits of cocoa and chocolate.
最新文献
Impact of oleogelator type and concentration on the properties of food-grade bigels: a comparative study of three waxes

article Full Text OpenAlex

Encapsulation of curcumin in groundnut oil-in-water (O/W) nanoemulsions: Experimental analysis and molecular dynamics simulations

article Full Text OpenAlex

Extraction Techniques and Modification Methods for Regulating the Structural and Functional Properties of Oleosome-Associated Proteins: A Review

review Full Text OpenAlex

Impact of oil unsaturation on crystalline particles and self-assembled fiber oleogels: Physicochemical properties, crystallinity, and potential mechanism

article Full Text OpenAlex

Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors

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Development of a novel soybean protein isolate - rice bran wax bigel system: Effects of alternating electric field pretreatment and hydrogel/oleogel ratio on bigel properties

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Biopolymer-based edible films and coatings: toward eco-friendly and safe food packaging

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Interactions between proteins and partial acylglycerols at oil-water and air-water interfaces of partially crystalline emulsions: Interfacial structure, adsorption, and foaming behavior

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Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels

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Effect of hydrophilic colloids containing resveratrol on dough processing and bread quality

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近5年高被引文献
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review

review Full Text OpenAlex 235 FWCI31.6273

Recent insights into Nanoemulsions: Their preparation, properties and applications

review Full Text OpenAlex 231 FWCI47.2325

The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability

article Full Text OpenAlex 199 FWCI26.4359

Oleogels: Promising alternatives to solid fats for food applications

article Full Text OpenAlex 199 FWCI27.4758

Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing

article Full Text OpenAlex 169 FWCI23.7483

Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations

article Full Text OpenAlex 160 FWCI20.9364

Recent developments in industrial applications of nanoemulsions

review Full Text OpenAlex 155 FWCI21.5303

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

article Full Text OpenAlex 151 FWCI30.9747

Encapsulated essential oils: A perspective in food preservation

article Full Text OpenAlex 150 FWCI20.4829

Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review

review Full Text OpenAlex 148 FWCI15.8725