Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks

Shear Nanostructuring of Monoglyceride Organogels

Sara Da Pieve, Sonia Calligaris, Edmund D. Co et al. · Food Biophysics · 2010 · 216 citations

Polymer Science, Nanodisc, Biophysics +1

Understanding the structure of chocolate

H. Schenk, R. Peschar · Radiation Physics and Chemistry · 2004 · 134 citations

Food Chemistry, Structural Composition, Food Texture +4

Glycidyl esters in refined palm (Elaeis guineensis) oil and related fractions. Part I: Formation mechanism

Frédéric Destaillats, B.D. Craft, Mathieu Dubois et al. · Food Chemistry · 2011 · 132 citations

Food Chemistry, Related Fractions, Biosynthesis +8

Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market

Nicola Cicero, Ambrogina Albergamo, Andrea Salvo et al. · Food Research International · 2018 · 108 citations

Brazilian Market, Chemical Composition, Petroleum Chemistry +2

Mechanism of formation of 3-chloropropan-1,2-diol (3-MCPD) esters under conditions of the vegetable oil refining

Ján Šmidrkal, Markéta Tesařová, Iveta Hrádková et al. · Food Chemistry · 2016 · 103 citations

Vegetable Oil Refining, Chemical Engineering, Engineering +4