Latest Research in Food Chemistry and Fat Analysis

Top Research Topics in Food Chemistry and Fat Analysis

• Food Chemistry and Fat Analysis — 7 papers
• Proteins in Food Systems — 6 papers
• Microencapsulation and Drying Processes — 4 papers
• Polysaccharides Composition and Applications — 3 papers
• Nanocomposite Films for Food Packaging — 3 papers
• Electrohydrodynamics and Fluid Dynamics — 1 papers
• Power Transformer Diagnostics and Insulation — 1 papers
• Antimicrobial Peptides and Activities — 1 papers
• Pickering emulsions and particle stabilization — 1 papers
• Collagen: Extraction and Characterization — 1 papers

Highest-Cited Papers

1. Crystallization Behavior of Cocoa Butter Oil‐in‐Water Nano‐Sized Emulsion in the Presence of Sucrose Ester Additives
2. ПРАКТИЧНІ АСПЕКТИ ФУНКЦІОНАЛЬНОЇ КОМПЛЕМЕНТАРНОСТІ УРОНАТНИХ ПОЛІСАХАРИДІВ У ГІДРОГЕЛЕВИХ СИСТЕМАХ (GG/XG): ВІД КЕРОВАНОГО ІОНОТРОПНОГО ГЕЛЕУТВОРЕННЯ ДО ІНЖИНІРИНГУ ФУНКЦІОНАЛЬНИХ НАПОЇВ-ГЕЛІВ НОВОГО ПОКОЛІННЯ З КЕРОВАНОЮ МЕХАНІЧНО ІНДУКОВАНОЮ ТРАНСФ
3. The Effects of Fabrication Conditions on the Construction of Zein–Curdlan Composite Nanoparticles and Their Emulsifying Attributes
4. Encapsulated essential oils modulate structural and physicochemical properties of dark chocolate
5. Additive-Mediated Stability Enhancement of Bakuchiol-Loaded Alginate Core–Shell Microcapsules Fabricated by Coaxial Electrospray
6. Modulating the microstructure and rheological properties of low-fat cheese: Combined effects of emulsion gel formulation, phase state, and coagulation mechanism
7. Atomic-Scale Adjustment of Modified Natural Ester Molecules Related to Electrical and Physical Properties
8. Encapsulation of Sucralose Into Cyclodextrin Metal–Organic Frameworks: Preparation, Structure Characterization, and Evaluation of Thermal Stability
9. From Encapsulation to Food Delivery: Application-Driven Design of Functional Ingredients Using Encapsulation and Coating Approaches for Future Food Systems
10. Enzymatic and Oxidative Modification of Maize Starch Microparticles for Controlled Release and Antibacterial Activity of Polymyxin B Peptide
11. The role of micelle assembly in producing cheese from recombinant caseins
12. Optimization of Coriander Seed Oil Oleogel and Evaluation of Its Technological Performance in Dark Chocolate Formulation
13. Fabrication of Beeswax–Soapwort Root Powder–Gelatin Bigel-Based Foamed Emulsions for Use as a Fat Replacer in Mousse
14. Experimental study for food supplements development using polyphenols by entrapment processes
15. Sanxan–Whey Protein Isolate Composite-Fabricated Pickering HIPEs: Synergistic Stabilization, Environmental Tolerance and Enhanced Curcumin Bioaccessibility
16. Polarity-dependent interactions and structural organization in konjac glucomannan blends with pectin, carboxymethyl cellulose and ethyl cellulose
17. From construction to application: a study on royal jelly-based Pickering emulsions for delivering Alpinia oxyphylla essential oil with 3D printing
18. Fabrication and Characterization of Ampelopsis grossedentata Leaf Powder-Stabilized Pickering Emulsion Gels
19. Ultrasonication‐Enhanced Physicochemical Stability and Antimicrobial Efficacy of Zein‐Based Nanomaterials Loaded With Cinnamaldehyde and D‐Limonene
20. Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates