Journal of the American Oil Chemists Society

Article	Citations
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	44
Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel	30
Effect of Pour Point Depressants Combined with Dispersants on the Cold Flow Properties of Biodiesel‐Diesel Blends	27
Beeswax Fractions Used as Potential Oil Gelling Agents	26
Potential use of carnauba wax oleogel to replace saturated fat in ice cream	23
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	22
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry	22
Biodiesel Production from Sunflower Oil Using K2CO3 Impregnated Kaolin Novel Solid Base Catalyst	19
Recent advances in soy protein extraction technology	18
Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application	17
An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products	17
Current Status of High Oleic Seed Oils in Food Processing	17
Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors	17
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China	16
Production, health implications and applications of oleogels as fat replacer in food system: A review	15
Application of seed oils and its bioactive compounds in sunscreen formulations	15
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	14
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products	14
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	14
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	14
Assessing the Effects of Sunlight on the Photooxidation of Tropical Oils with Experimental and Computational Approaches	12
Back to the future: Fatty acids, the green genie to design smart soft materials	12
Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin	12
Revisiting pure component wax esters as basis of wax‐based oleogels	12
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies	12

Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	11
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	11
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols	11
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications	10
Soybean Oil and Nonthermal Plasma Pretreatment to Dye Para‐Aramid Woven Fabrics with Disperse Dye Using a Glycerol‐Based Dye Bath	10
EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances	10
Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy	10
A gas chromatography–mass spectrometry method for the detection of chlorpyrifos contamination in palm‐based fatty acids	10
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil	10
Lipase‐Catalyzed Interesterification of Schizochytrium sp. Oil and Medium‐Chain Triacylglycerols for Preparation of DHA‐Rich Medium and Long‐Chain Structured Lipids	9
Influence of Aqueous Matrices into Candelilla Wax Organogels Emulsions for Topical Applications	9
Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications	9
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet	8
Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with HPLC‐UV for rapid determination of synthetic phenolic antioxidants in edible oils	8
Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage	8
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	8
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation	8
Development of reduced saturated fat cookie fillings using multicomponent oleogels	8
Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples	8
Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction	8
Recent advances on food‐based applications of monoglyceride oleogels	8
Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment	8
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile	8
Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin	8
Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing	8
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	8
Simultaneous Determination of Free Fatty Acids and Esterified Fatty Acids in Rice Oil by Gas Chromatography	8
Water‐in‐oleogel emulsion based on γ‐oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives	8
Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Red and Green Seaweeds and Characterization of the Active Extracts	8
Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product	8
Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils	7
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	7
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	7
Multiscale analysis of monoglyceride oleogels during storage	7
Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods	7
Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches	7
Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars	7
Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking	7
Solubility limitations of residual steryl glucosides, saturated monoglycerides and glycerol in commercial biodiesel fuels as determinants of filter blockages	7
Separation of squalene from olive oil deodorizer distillate using short‐path molecular distillation	7
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	6
Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China	6
Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach	6
Effect of different cell disruption methods on lipid yield of Schizochytrium sp.	6
Preparation of Nano‐Emulsion‐Based Hydrogels Conjugated Curcumin as Model Functional Lipid Bioactive Compound	6
Quality characteristics of oils extracted from ɣ‐irradiated chia (Salvia hispanica L.) seeds	6
Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses	6
Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure	6
Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria	6
Esters from castor oil functionalized with aromatic amines as a potential lubricant	6

Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals	6
Composition and process approaches that underpin the mechanical properties of oleogels	6
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	5
Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)	5
Glycerolysis of Buriti Oil (Mauritia flexuosa) by Magnesium Oxide and Immobilized Lipase Catalysts: Reaction Yield and Carotenoids Degradation	5
A review of the desert gold jojoba (Simmondsia chinensis) whole plant, oil, and meal: Phytochemical composition, medicinal uses, and detoxification	5
Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils	5
Influence of grease formulation parameters on the tribological property of rice bran oil based lubricating grease	5
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	5
Quality characteristics and volatile compounds of oil extracted from njangsa seed	5
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	5
Comparative extraction of cannabinoids and terpenoids from Cannabis sativa L. using three solvents	5
Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base	5
New bio‐epoxy from sacha inchi oil by epoxidation reaction	5
Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion	5
Effect of sucrose esters on polymorphic behavior and crystallization kinetics of cupuassu fat and its fractions	5
Preferential formation of mono‐dimethyl disulfide adducts for determining double bond positions of poly‐unsaturated fatty acids	4
Chemical Compositions and Oxidative Stabilities of Ginkgo biloba Kernel Oils from Four Cultivated Regions in China	4
Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions	4
Application of Kenaf Seed Oil‐Nanostructured Lipid Carrier to Palm‐Based α‐Tocopherol Cream for Photoprotection	4
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	4
Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases	4
Jet cooking dramatically improves the wet strength of soy adhesives	4
Solvent‐free enzymatic esterification of free fatty acids with glycerol for biodiesel application: Optimized using the Taguchi experimental method	4
Increased oilseed shelf life using peanut flour biopackages	4
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	4
Lipid Fractions, Fatty Acid Profiles, and Bioactive Compounds of Lithospermum officinale L. Seeds	4
Analysis of the mechanism of antioxidant synergism between α‐tocopherol and myricetin in bulk oil	4
Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	4
Acyl‐acyl carrier protein pool dynamics with oil accumulation in nitrogen‐deprived Chlamydomonas reinhardtii microalgal cells	4
Unusual Shorter‐Chain C35 and C36 Alkenones from Commercially Grown Isochrysis sp. Microalgae	4
Formation kinetics of radiolytic lipid products in model food–lipid systems with gamma irradiation	4
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	4
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	4
Supercritical carbon dioxide extraction, purification, and characterization of wax from sorghum and sorghum by‐products as an alternative natural wax	4
Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol	4
Stability, structure, and antioxidant activity of astaxanthin crystal from Haematococcus pluvialis	4
Integrated Green and Enzymatic Process to Produce Omega‐3 Acylglycerols from Echium plantagineum Using Immobilized Lipases	4
Phytonutrient content and oil quality of selected edible oils upon twelve months storage	4
Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes	4
Potential Use of Crude Coffee Silverskin Oil in Integrated Bioprocess for Fatty Acids Production	4
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	4
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	4
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions	4
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	4
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	4
Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile	4
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	3
Effects of Foliar Applications of Zinc in the Forms of Free Mineral or Amino Acid Complexed on Qualitative Characteristics of Olive Oil	3
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	3
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	3
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	3
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	3
Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium	3
Phosphonates of Vegetable Oils—Characterization as Lubricants	3
Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils	3
Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder	3
Development of a green integrated process for biodiesel esters production: Use of fermented macaúba cake as biocatalyst for macaúba acid oil transesterification	3
Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods	3
Solidification behavior of acylglycerols in fatty acid methyl esters and effects on the cold flow properties of biodiesel	3
Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty Acid–Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation	3
A comprehensive approach to pecan nut valorization: Extraction and characterization of soluble and insoluble‐bound phenolics	3
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	3
Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	3
Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	3
Extraction and properties of proteins in covercress™, new pennycress varieties developed as cover crop and alternative plant protein source	3
A new method for determining protein solubility index (PSI) based on extraction with 5 mM alkali hydroxide and its correlation with trypsin inhibitor activity in soybean products	3
Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures	3
Enrichment of carotene from palm oil by organic solvent nanofiltration	3
Fast chromatography of pulse triacylglycerols	3
Relationship between oil binding capacity and physical properties of interesterified soybean oil	3
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Combination of the Elevated Stearic Acid Trait with Other Fatty Acid Traits in Soybean	3
Castor Epoxy Fatty Acid Alkyl Ester Estolides as Bioplasticizers for Poly(Vinyl Chloride)	3
Vegetable and mineral oil oleogels developed at different monoglyceride to lecithin molar ratios	3
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	3
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	3
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	3
Production of Industrially Useful and Renewable p‐Cymene by Catalytic Dehydration and Isomerization of Perillyl Alcohol	3

Agronomic performance of high oleic, low linolenic soybean in Tennessee	3
Synthesis of Dimer Acid 2‐Ethylhexyl Esters and their Physicochemical Properties as Biolubricant Base Stock and their Potential as Additive in Commercial Base Oils	3
Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols	3
Quantitative Evaluation of Oxidative Stability of Biomembrane Lipids in the Presence of Vitamin E	3
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	3
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	3
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality	3
Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols	3
Pecan (Carya illinoinensis) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance	2
Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour	2
Optimization of emulsion properties of chickpea protein and its application in food	2
A review on losses and transformation mechanisms of common antioxidants	2
Relationship between the physical properties of butter and water loss during lamination	2
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	2
Influence of different reactor types on Nannochloropsis oculata microalgae culture for lipids and fatty acid production	2
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	2
Evaluation of a high oleic soybean oil variety in lubricant and biodiesel applications	2
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	2
Hydrophobic natural deep eutectic solvents for marine lipid extraction	2
Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities	2
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	2
A heat transfer model and supporting experiments to guide the uniform gelation of molecular oleogels during scale‐up	2
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	2
A Facile and Efficient Method for the Synthesis of Labeled and Unlabeled Very Long Chain Polyunsaturated Fatty Acids	2
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	2
Correlating the Speed of Sound with the Gibbs Energy and Estimating the Speed of Sound in Fatty Acid Methyl Ester and Biodiesel	2
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	2
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	2
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	2
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	2
Microstructuring process in oleogels formulated with vegetable oils and monoglycerides: A comparison of non‐isothermal nucleation kinetics by spectrophotometric and DSC analysis	2
Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	2
Comparison of aliphatic polyesters prepared by acyclic diene metathesis and thiol‐ene polymerization of α,ω‐polyenes arising from oleic acid‐based 9‐decen‐1‐ol	2
Oil Quality and Yield of Different Carthamus tinctorius Cultivars: Promising Oilseeds for Biodiesel in Semi‐Arid Regions	2
Multi‐scale study of the structuration of candle blends with a high content of vegetable fats to replace paraffins: Effect of 12‐hydroxystearic acid content	2
Bio‐based flame‐retardant rigid polyurethane foam with high content of soybean oil polyols containing phosphorus	2
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	2
Cocoa butter equivalent from Kpangnan butter and Pequi oil	2
Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor	2
Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation	2
Transesterification of waste cooking oil with a commercial liquid biocatalyst: Key information revised and new insights	2
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry	2
Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops	2
Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake	2
Synthesizing Hindered Structure Poly (p‐Phenylenediamine) by Enzymatic Catalysis and Evaluating Its Antioxidation Mechanism in Biodegradable Castor Oils	2
Biodegradable composite films based on Trigonella foenum‐graceum galactomannan—xanthan gum: Effect of grape seed oil on various aspects of emulsified films	2
Optimization of cell wall disruption and lipid extraction methods by combining different solvents from wet Chlorella vulgaris	2
Kinetic model for the esterification of free fatty acids from palm oil with methanol using sulfuric acid as catalyst and sensitivity analysis in tubular reactors	2
Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil	2
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	2
Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils	2
X‐ray characterization of three possible edible oleogelators: Experiment and theory	2
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	2
Effect of canola meal fermentation and protein extraction method on the functional properties of resulting protein products	2
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	2
Rapid synthesis of conjugated linoleic acid from fruit processing residues seed oil by alkali‐dimethyl sulfoxide isomerization	1
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions	1
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	1
Composition and physicochemical properties of corn wax	1
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	1
Chlorophyllase‐Catalyzed Chlorophyll Removal from Vegetable Oils Using Recombinant Eukaryotic and Prokaryotic Enzymes	1
Improving the cold flow properties of biodiesel from waste cooking oil by ternary blending with bio‐based alcohols and diesel from direct coal liquefaction	1
Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties	1
Development of structured W/O emulsions with the use of only candelilla wax	1
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	1
Effective production of β‐sitosteryl oleate using a highly thermal‐tolerant immobilized lipase in a solvent‐free system	1
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	1
Facile analysis of rice bran oil to compare free unsaturated fatty acid compositions of parental and hybrid rice lines	1
Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil	1
Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology	1
On treatment options to improve the functionality of pea protein	1
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	1
Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds	1
Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation	1
Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (Ictalurus punctatus) Viscera	1
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	1
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	1
Review of computer‐aided methods in fat crystallization studies	1
Nutrient and bioactive compounds from Neltuma spp. seeds	1
Preparation of γ‐linolenic acid rich triacylglycerol from borage oil via a two‐step lipase‐catalyzed reaction	1
Singlet oxygen quenching activity of furan fatty acids: Kinetic and thermodynamics study	1
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	1
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	1
Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions	1
Oxidative stability of high oleic palm and hazelnut skin oil blends	1
Furan fatty acid concentrations in tea infusions prepared from green, black, and herbal teas	1
A GC–MSD method for analysis of dimethyl sulfate in palm oil‐based esterquat	1
Canola meal valorization via acid hydrolysis to generate free amino acids	1
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	1
Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid	1
Stepwise peroxidation of canola and olive oils: A kinetic study	1
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	1
Characterization and comparison of oleogels and emulgels prepared from Schizochytrium algal oil using monolaurin and MAG/DAG as gelators	1
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	1
Formation mechanisms of molecular compound in saturated‐unsaturated mixed‐acid triacylglycerols mixture systems and its edible applications	1