Insights for Food Lipids

Dear Colleagues,

Food lipids can provide a concentrated source of energy and essential fatty acids as well as fat soluble vitamins and other minor components. Among them, triacylglycerols are the main constituent. Phospholipids, glycolipids, wax esters, tocopherols and other phenolics, phytosterols, and hydrocarbons are the minor constituents. Both triacylglycerols and minor constituents of food lipids exert a profound influence on the quality characteristics of lipids and hence their effect on health promotion and disease prevention. Recently, more attention has been focused on food lipids to produce healthy lipid products. Additionally, in order to achieve a ZERO-waste, circular value chain, with solutions for the complete utilization of lipid source, some new technologies are developing.

This Special Issue aims to collect papers dealing with the recent advances in food lipids. Original and review articles for this Special Issue "Insights for Food Lipids" are welcomed.

Prof. Dr. Shangde Sun
Dr. Nanjing Zhong
Dr. Xiaowei Chen
Guest Editors

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