Oils and Fats: Structure and Stability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 394
Special Issue Editor
Special Issue Information
Dear Colleagues,
Oils and fats are fundamental components of both the human diet and industrial applications, contributing to nutrition, texture, flavor, and functionality in various food products. Understanding the structure and stability of oils and fats is crucial for enhancing their quality and performance, both in food processing and storage. The physical and chemical properties of lipids, including their crystallization behavior, oxidative stability, and susceptibility to degradation, are influenced by factors such as molecular composition, processing conditions, and environmental interactions. This Special Issue seeks to explore the latest advancements in the characterization, modification, and stabilization of oils and fats, focusing on novel methodologies and innovative strategies to improve their structure and shelf-life. Research on the impact of these factors on food quality, safety, and health implications will also be highlighted.
Dr. Caihua Jia
Guest Editor
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- oils and fats
- lipid structure
- oxidative stability
- crystallization behavior
- food quality
- fat modification
- shelf-life
- lipid degradation
- food processing
- health implications
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