Crystallization of Lipids: From Fundamentals to Applications

Dear Colleagues,

This Special Issue aims at publishing new and emerging knowledge, techniques, and applications of lipid crystals, which are major ingredients of semisolid soft matters employed in the food, cosmetic, and pharmaceutical industry. In various semisolid lipids, lipid crystals exhibit invaluable physical and chemical properties; solubilization and controlled release of oil-soluble nutrients, drugs and flavoring ingredients, hardness, consistency, melting behavior, spreadability, structuring of liquid oil, water and air cells, etc. This issue presents recent research work of mixing phase behavior, nucleation and crystal growth, crystal network formation, and microstructures of lipid crystals.

The articles to be contributed to this issue may focus on the following: (1) lipid crystals, widely covering fatty acids, fatty alcohols, mono-, di-, and triacylglycerols, and waxes; (2) crystallization phenomena in bulk, oil-in-water emulsions, water-in-oil emulsions, oleogels, and aerated systems; (3) the effects of various factors affecting the crystallization processes, such as molecular species, lipid blending, and external forces (shear, ultrasound, additives etc.), for the lipid crystals to reveal optimal functionality depending on various practices.

Prof. Kiyotaka Sato
Prof. Laura Bayés-García
Prof. Silvana Martini
Guest Editors

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