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
A defined microbial community reproduces attributes of fine flavour chocolate fermentation

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Slow-release antibacterial film loaded with clove essential oil based on tapioca starch used for bread preservation

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Decoding protein structure effects: Konjac glucomannan mediated oleogel networks with different structural properties via emulsion interface design

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Development of self-assembled (+)-Nootkatone delivery system using Gliadin-Carboxymethyl chitosan composite nanoparticles: Fabrication, characterization, and pharmaceutical application

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Impact of fermentation time on the bioactive and volatile composition of coffee: Insights for producers and researchers

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Enhancing the stability of xanthan/locust bean gum–based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal properties

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Effect of dietary proteins on mayonnaise techno-functionality and rheology: A Review

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Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface

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Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources

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Protein-Polyphenol Complexation vs. Conjugation: A Review on Mechanisms, Functional Differences, and Antioxidant-Emulsifier Roles

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近5年高被引文献
Plant Proteins for Future Foods: A Roadmap

review Full Text OpenAlex 248 FWCI5.282

A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits

review Full Text OpenAlex 237 FWCI4.955

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

review Full Text OpenAlex 235 FWCI5.091

Plant-based proteins and their multifaceted industrial applications

article Full Text OpenAlex 217 FWCI26.642

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

article Full Text OpenAlex 187 FWCI23.897

Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review

review Full Text OpenAlex 173 FWCI5.714

Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery

article Full Text OpenAlex 172 FWCI20.345

Recent insights into Nanoemulsions: Their preparation, properties and applications

review Full Text OpenAlex 160 FWCI8.594

Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review

review Full Text OpenAlex 158 FWCI3.376

Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate

article Full Text OpenAlex 157 FWCI18.891