Molecular Insights into Functional Lipids in Food Chemistry
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 660
Special Issue Editors
Interests: specialty fats; whipping cream; food emulsion; chocolate; esterification
Special Issues, Collections and Topics in MDPI journals
Interests: structured lipid; antioxidant; chemical analysis; biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Functional lipids not only provide energy but also have nutritional value and play an important role in staying healthy and managing chronic diseases. Functional fats are generally divided into three categories: glycerides (e.g., medium-carbon-chain triglycerides, and diglycerols), fatty acids and their esters (e.g., docosahexaenoic acid, eicosapentaenoic acid, and conjugated linoleic acid), and lipoids (e.g., sterol esters). They are widely used in the manufacture of healthy foods for infants, children, adolescents, and older people, as well as foods for special medical purposes. Enzymatic synthesis, efficient purification, and precise qualitative and quantitative analyses are necessary in the production of functional lipophilic molecules, and their effects in improving food quality can also be improved.
Dr. Jun Jin
Guest Editor
Dr. Siyu Zhang
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- structured lipid
- synthesis
- crystallization
- fatty acid
- glyceride
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