Physical and chemical properties of commercial medium‐ and long‐carbon‐chain triglyceride products: triglyceride composition, volatile substances, thermodynamic properties
To the best of our knowledge, this study provides the first comprehensive characterization of commercially available MLCT products, offering fundamental insights that may facilitate their broader application in functional foods and nutraceuticals. © 2026 Society of Chemical Industry.
Authors
- Kaizhou Yang
- Wei Zheng (ORCID: https://orcid.org/0000-0003-4008-2496)
- Yuanli Wang (ORCID: https://orcid.org/0000-0002-9685-1859)
- Zhangqun Duan
- Yingdan Zhu
Institutions
- Academy of National Food and Strategic Reserves Administration (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-12
- DOI
- https://doi.org/10.1002/jsfa.70449
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00