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
Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications

review Full Text OpenAlex

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

article Full Text OpenAlex

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

article Full Text OpenAlex

Fermentation Strategies to Improve Argentinian Kefir Quality: Impact of Double Fermentation on Physicochemical, Microbial, and Functional Properties

article Full Text OpenAlex

A bilayer emulsion gel stabilized by succinylated whey protein isolate and chitosan for delivering curcumin: Characterization, stability, and digestive properties

article Full Text OpenAlex

Effects of natural deep eutectic solvents’ hydration level, choice of hydrogen bond donor and application of ultrasound on the extraction, anti-nutritional components, structural properties and functionality of canola protein isolates

article Full Text OpenAlex

Enzymatic Interesterification: An Innovative Strategy for Lower‐Calorie Lipid Production From Refined Peanut Oil

article Full Text OpenAlex

Stability and bioaccessibility of lycopene loaded in a Pickering emulsion stabilized by tannic acid–starch complexes: Effect of starch categories

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Preparation and characterization of camellia oil body-based oleogels loaded with (−)-epigallocatechin-3-gallate (EGCG)

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Anti-Aspergillus niger mechanism of small molecular combinations of essential oils and their application in extending the shelf-life of bread

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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 218 FWCI40.80942908

Recent insights into Nanoemulsions: Their preparation, properties and applications

review Full Text OpenAlex 212 FWCI62.32076167

Oleogels: Promising alternatives to solid fats for food applications

article Full Text OpenAlex 187 FWCI35.25321573

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

article Full Text OpenAlex 180 FWCI34.10365435

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

article Full Text OpenAlex 160 FWCI30.6549702

Recent developments in industrial applications of nanoemulsions

review Full Text OpenAlex 149 FWCI27.78106675

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

review Full Text OpenAlex 142 FWCI22.72523215

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

article Full Text OpenAlex 141 FWCI26.82309893

Encapsulated essential oils: A perspective in food preservation

article Full Text OpenAlex 140 FWCI26.4399118

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

article Full Text OpenAlex 133 FWCI39.09745897