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

review Full Text OpenAlex

Cocoa driven deforestation in Cameroon: Practices and policy

article Full Text OpenAlex

Ultrasonication-mediated fabrication of artificial oleosomes from hemp seed oil-body proteins and rose essential oil for banana preservation

article Full Text OpenAlex

Properties, Uses, and Utilization Methods of Cacao (Theobroma cacao) Bean Shells (CBS): Applications of Emerging Green Extraction Techniques – A Review

review Full Text OpenAlex

Regulation of polysaccharide-protein complex interfacial structures by gum Arabic to improve emulsions performance for curcumin delivery and application

article Full Text OpenAlex

Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream

article Full Text OpenAlex

Interactions between curcumin and fish−/bovine-derived (type I and II) collagens: Preparation of nanoparticle and their application in Pickering emulsions

article Full Text OpenAlex

Development of a flavour wheel for Coffea canephora using rate-all-that-apply

article Full Text OpenAlex

Structural modification and foaming enhancement of winged bean protein isolate via heat treatment: Implications for high-quality plant-based whipped cream applications

article Full Text OpenAlex

Synergistic Enhancement of Krill Oil Stability and Bioavailability via Whey Protein Isolate-Chitosan Dual-layer Encapsulation System

article Full Text OpenAlex

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

review Full Text OpenAlex 235 FWCI5.268

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

review Full Text OpenAlex 228 FWCI4.942

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

review Full Text OpenAlex 222 FWCI5.092

Plant-based proteins and their multifaceted industrial applications

article Full Text OpenAlex 206 FWCI26.665

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

article Full Text OpenAlex 178 FWCI23.918

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

article Full Text OpenAlex 162 FWCI20.362

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

review Full Text OpenAlex 157 FWCI5.585

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

review Full Text OpenAlex 154 FWCI3.367

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

article Full Text OpenAlex 147 FWCI20.362

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

article Full Text OpenAlex 146 FWCI18.908