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
Advances in cocoa butter and alternative fats: composition and crystallization dynamics in chocolate production

article Full Text OpenAlex

Nanoencapsulation in functional foods: improving delivery, stability, and sustainability of bioactive compounds

article Full Text OpenAlex

Extraction of anthocyanins from jambolan fruit using ethanol and deep eutectic solvents: Bioactivity, cytotoxicity, and application as a natural colorant

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Switchable thermo-triggered and 3D-printable soy protein soft emulsion gels as fat analogs for plant-based meat

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Time and pH regulation of the morphology and structure evolution of soybean protein fibrils: Focusing on foaming mechanism and application

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Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy

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Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties

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Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation

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Synergistic benefits of olive pomace and multi-enzyme supplementation on fattening rabbit health and performance

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Impact of oleogelator type and concentration on the properties of food-grade bigels: a comparative study of three waxes

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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 246 FWCI31.7609

Recent insights into Nanoemulsions: Their preparation, properties and applications

review Full Text OpenAlex 245 FWCI47.2724

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

article Full Text OpenAlex 209 FWCI26.5419

Oleogels: Promising alternatives to solid fats for food applications

article Full Text OpenAlex 208 FWCI27.5857

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

article Full Text OpenAlex 177 FWCI23.8572

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

article Full Text OpenAlex 172 FWCI21.1731

Effect of cocoa flavanol supplementation for the prevention of cardiovascular disease events: the COcoa Supplement and Multivitamin Outcomes Study (COSMOS) randomized clinical trial

article Full Text OpenAlex 171 FWCI11.5828

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

article Full Text OpenAlex 164 FWCI31.6878

Recent developments in industrial applications of nanoemulsions

review Full Text OpenAlex 157 FWCI21.5729

Encapsulated essential oils: A perspective in food preservation

article Full Text OpenAlex 155 FWCI20.5775