Physical Chemistry

The crystallization and polymorphic behavior of lipids in colloidal dispersions significantly influence product properties and functionality....

As consumer awareness of the health impacts of dietary fats increases, the food industry is shifting towards healthier alternatives by replacing...

This study investigates the impact of heat transfer on the polymorphism of coconut oil samples with varying compositions used as phase change...

Lipid-based food products, such as margarine, butter, and spreads, rely on controlled fat crystallization to achieve desirable texture and...

Oleogel is a semi-solid oil in which solid particles are dispersed in liquid oil. The formation of crystals in oil is a challenge in the gelation of...

Tannins are polyphenolic compounds capable of interacting with biomolecules and altering their functional properties, including solubility. This...

Cocoa butter is facing issues of supply shortages and high prices due to the unstable production of cocoa beans. As a result, the use of cocoa...

In recent years, oleogel has been attracting attention as an edible fat aimed at eliminating trans fatty acids and reducing saturated fatty acid...

Sucrose Fatty Acid Esters (SE’s) are food emulsifiers that are manufactured from sucrose and fatty acid methyl esters, have a wide range of...

Cocoa butter (CB), the main fats and oils component of chocolate, shows six polymorphs; form I -VI, differ in melting point, thermodynamic stability...

Ethyl cellulose (EC), is approved as food additive and is capable alone of forming oleogels in the direct method, presenting potential for the...

In this study, carotenoid-loaded nanoemulsions were prepared after extracting carotenoids from Gracilaria dura, Sargassum acinarium and Ulva rigida...