Concepedia

Lipid Texture

Lipid Texture is a measurable physical property representing the structural and mechanical characteristics of lipids in food systems, distinguished by its role in determining mouthfeel, spreadability, and phase behavior arising from molecular composition and crystalline organization.

233

Publications

11.2K

Citations

790

Authors

322

Institutions

Publications per year

2017–2026

63

Parents

Publications

233

Food Lipids: Chemistry, Nutrition and Biotechnology

Wayne R. Bidlack · Journal of the American College of Nutrition · 1998 · 369 citations

, , +14

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

G. Gandemer · Meat Science · 2002 · 355 citations

, , +16

Effects of lipids on mechanical and moisture barrier properties of edible gellan film

A.T. Paulson · Food Research International · 2000 · 354 citations

, , +14

Anatomical Variation in the Amount and Composition of Human Skin Surface Lipid

Richard S. Greene, Donald T. Downing, Peter E. Pochi et al. · Journal of Investigative Dermatology · 1970 · 301 citations · Full text

, , +14

Structured Lipids‐Novel Fats with Medical, Nutraceutical, and Food Applications

Hannah T. Osborn, Casimir C. Akoh · Comprehensive Reviews in Food Science and Food Safety · 2002 · 272 citations

, , +17

1–5 of 233

Authors

790

  1. CC
    Casimir C. Akoh

    University of Georgia, United States

    5 publications · 368 citations

    5

    h-index

  2. DT
    Donald T. Downing

    University of Iowa, United States

    5 publications · 751 citations

    5

    h-index

  3. AM
    Ana M. Herrero

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    4 publications · 350 citations

    4

    h-index

  4. CR
    Claudia Ruíz‐Capillas

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    3 publications · 151 citations

    3

    h-index

  5. SM
    Silvana Martini

    Utah State University, United States

    3 publications · 147 citations

    3

    h-index

1–5 of 790

Institutions

322

  1. Wageningen University & Research

    Wageningen, The Netherlands

    6 h-index

    14 publications

    571 citations

  2. University of Georgia

    Athens, United States

    6 h-index

    13 publications

    778 citations

  3. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    5 h-index

    22 publications

    2.2K citations

  4. University of Iowa

    Iowa City, United States

    5 h-index

    12 publications

    1.1K citations

  5. Utah State University

    Logan, United States

    4 h-index

    9 publications

    366 citations

  6. United States Department of Agriculture

    Washington, United States

    4 h-index

    9 publications

    427 citations

  7. The Ohio State University

    Columbus, United States

    3 h-index

    5 publications

    205 citations

  8. ETH Zurich

    Zurich, Switzerland

    3 h-index

    4 publications

    415 citations

1–8 of 322

Venues

  1. Food Chemistry

    22 publications · 961 citations

    19

    h-index

  2. Food Research International

    12 publications · 786 citations

    11

    h-index

  3. Journal of the American Oil Chemists Society

    JAOCS · 10 publications · 391 citations

    10

    h-index

  4. LWT

    8 publications · 230 citations

    8

    h-index

  5. Journal of Cereal Science

    8 publications · 280 citations

    8

    h-index

1–5