Research Progress on the Processing and Modification of Lipid Compounds in Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 541
Special Issue Editor
Special Issue Information
Dear Colleagues,
In the contemporary food industry, the focus on health, nutrition, and sustainability has escalated the exploration and modification of lipid compounds. Lipids play a vital role in food formulation, sensory properties, and overall nutritional value. As consumer
preferences evolve towards healthier and more sustainable options, the processing and modification of lipid compounds have become crucial areas of research and development.
Enhancing lipid stability, reducing unhealthy trans fats, and incorporating beneficial fatty acids are among the pivotal research directions in this domain. While considerable progress has been made in understanding lipid chemistry and functionality, there remains a pressing need for innovative processing methods and modifications that can improve the nutritional profile and sensory attributes of food products.
This Special Issue aims to provide a forum for researchers to present current and recent developments in the processing and modification of lipid compounds in food. We welcome original research papers and review articles addressing various aspects of lipid processing, modification, and application in food.
Dr. Zhen Zhang
Guest Editor
Manuscript Submission Information
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Keywords
- lipid crystallization
- lipid oxidation
- enzymatic lipid modification
- processing
- health benefits
- nutritional lipids
- synthesis
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