Topic · Food Chemistry and Fat Analysis
Most cited papers in Food Chemistry and Fat Analysis
What are the most cited papers in Food Chemistry and Fat Analysis?
The most cited paper in Food Chemistry and Fat Analysis is "Food applications of chitin and chitosans" (Fereidoon Shahidi, Janak Kamil Vidana Arachchi, You‐Jin Jeon, 1999), with 1,825 citations. Next come "Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity" (1,625) and "Nanoemulsions: formation, properties and applications" (1,615).
Showing 50 of 100 papers. Every paper with more than 467 citations is listed.
| # | Paper | ||
|---|---|---|---|
| 1 | Food applications of chitin and chitosans Fereidoon Shahidi, Janak Kamil Vidana Arachchi, You‐Jin Jeon · Trends in Food Science & Technology | Feb 1999 | 1,825 |
| 2 | Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity David Julian McClements, Jiajia Rao · Critical Reviews in Food Science and Nutrition | 24 Mar 2011 | 1,625 |
| 3 | Nanoemulsions: formation, properties and applications Ankur Gupta, Hüseyin Burak Eral, T. Alan Hatton et al. · Soft Matter | 2016 | 1,615 |
| 4 | Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure | Jul 1980 | 1,452 |
| 5 | Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects Ronald P. Mensink, Mira Katan · New England Journal of Medicine | 16 Aug 1990 | 1,424 |
| 6 | Functional properties of proteins in foods: A survey John Kinsella, Nicholas Melachouris · C R C Critical Reviews in Food Science and Nutrition | Apr 1976 | 1,354 |
| 7 | Functional properties of soy proteins John Kinsella · Journal of the American Oil Chemists Society | Mar 1979 | 1,286 |
| 8 | Structure and polymorphism of the hydrocarbon chains of lipids: A study of lecithin-water phases Annette Tardieu, Vittorio Luzzati, Fred C. Reman · Journal of Molecular Biology | Apr 1973 | 1,240 |
| 9 | The ade4 package - I : One-table methods Daniel Chessel, Anne‐Béatrice Dufour, J. Thioulouse · HAL (Le Centre pour la Communication Scientifique Directe) | 2004 | 1,200 |
| 10 | Encapsulation in the food industry: a review Selim Kermasha Bernard F. Gibbs · International Journal of Food Sciences and Nutrition | 1999 | 1,194 |
| 11 | Phases and phase transitions of the phosphatidylcholines Rumiana D. Koynova, Martin Caffrey · Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes | Jun 1998 | 1,143 |
| 12 | Castor oil: A vital industrial raw material David S. Ogunniyi · Bioresource Technology | 25 May 2005 | 1,115 |
| 13 | New Functional Materials Based on Self-Assembling Organogels: From Serendipity towards Design Jan H. van Esch, Ben L. Feringa · Angewandte Chemie International Edition | 3 Jul 2000 | 1,083 |
| 14 | Protein-stabilized emulsions David Julian McClements · Current Opinion in Colloid & Interface Science | 21 Oct 2004 | 1,075 |
| 15 | Edible nanoemulsions: fabrication, properties, and functional performance David Julian McClements · Soft Matter | 13 Dec 2010 | 1,032 |
| 16 | Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components David Julian McClements, Eric A. Decker, J. Weiss · Journal of Food Science | Oct 2007 | 1,023 |
| 17 | Production, Composition, and Application of Coffee and Its Industrial Residues Solange Inês Mussatto, Ercília M. S. Machado, Sílvia Martins et al. · Food and Bioprocess Technology | 29 Mar 2011 | 1,016 |
| 18 | Soy proteins: A review on composition, aggregation and emulsification Katsuyoshi Nishinari, Yapeng Fang, Shuntang Guo et al. · Food Hydrocolloids | 24 Jan 2014 | 1,013 |
| 19 | Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods David Julian McClements, Eric A. Decker, Yeonhwa Park et al. · Critical Reviews in Food Science and Nutrition | 29 May 2009 | 950 |
| 20 | Maternal Supplementation With Very-Long-Chain n-3 Fatty Acids During Pregnancy and Lactation Augments Children’s IQ at 4 Years of Age Ingrid Bergliot Helland, Lars Smith, Kristin Saarem et al. · PEDIATRICS | 2003 | 935 |
| 21 | Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components David Julian McClements, Yan Li · Advances in Colloid and Interface Science | 4 Jul 2010 | 901 |
| 22 | Food proteins: A review on their emulsifying properties using a structure–function approach Ricky Sze Ho Lam, Michael T. Nickerson · Food Chemistry | 22 Apr 2013 | 892 |
| 23 | Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study Frederick J. Warren, Michael J. Gidley, Bernadine M. Flanagan · Carbohydrate Polymers | 2 Dec 2015 | 891 |
| 24 | Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International | 30 Jun 2011 | 866 |
| 25 | Bioavailability and Delivery of Nutraceuticals Using Nanotechnology Qingrong Huang, Hailong Yu, Qiaomei Ru · Journal of Food Science | 10 Dec 2009 | 795 |
| 26 | The genome of Theobroma cacao Xavier Argout et al. · Nature Genetics | 26 Dec 2010 | 789 |
| 27 | The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality Rosane Freitas Schwan, Alan E. Wheals · Critical Reviews in Food Science and Nutrition | Jul 2004 | 748 |
| 28 | Perilipin ablation results in a lean mouse with aberrant adipocyte lipolysis, enhanced leptin production, and resistance to diet-induced obesity John T. Tansey, Carole Sztalryd, Jasmine Gruia-Gray et al. · Proceedings of the National Academy of Sciences | 22 May 2001 | 735 |
| 29 | Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study Khetan Shevkani, Narpinder Singh, Amritpal Kaur et al. · Food Hydrocolloids | 12 Aug 2014 | 733 |
| 30 | Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules Fardin Tamjidi, Mohammad Reza Shahedi, Jaleh Varshosaz et al. · Innovative Food Science & Emerging Technologies | 26 Mar 2013 | 696 |
| 31 | Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment Mahesh Kharat, Zheyuan Du, Guodong Zhang et al. · Journal of Agricultural and Food Chemistry | 9 Dec 2016 | 695 |
| 32 | Nanoliposomes and Their Applications in Food Nanotechnology Mohammad Reza Mozafari, Chad J Johnson, Sophia Hatziantoniou et al. · Journal of Liposome Research | 2008 | 676 |
| 33 | Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification Jan Wollgast, Elke Anklam · Food Research International | Jul 2000 | 675 |
| 34 | Relation between the Degree of Acetylation and the Electrostatic Properties of Chitin and Chitosan Pierre Sorlier, Anne Denuzière, Christophe Viton et al. · Biomacromolecules | 10 Jul 2001 | 673 |
| 35 | Nano-emulsions: New applications and optimization of their preparation José María Gutiérrez, C. González, Alicia Maestro et al. · Current Opinion in Colloid & Interface Science | 20 Feb 2008 | 663 |
| 36 | Formation and Physical Properties of Milk Protein Gels J.A. Lucey · Journal of Dairy Science | Feb 2002 | 660 |
| 37 | Organogels: An Alternative Edible Oil‐Structuring Method Edmund Daniel Co, Alejandro G. Marangoni · Journal of the American Oil Chemists Society | 27 Mar 2012 | 659 |
| 38 | Oral processing, texture and mouthfeel: From rheology to tribology and beyond Jason Richard Stokes, Michael W. Boehm, Stefan K. Baier · Current Opinion in Colloid & Interface Science | 30 Apr 2013 | 656 |
| 39 | Microencapsulation for the improved delivery of bioactive compounds into foods Claude P. Champagne, Patrick Fustier · Current Opinion in Biotechnology | 29 Mar 2007 | 655 |
| 40 | The Structure of the Casein Micelle of Milk and Its Changes During Processing Douglas G. Dalgleish, Milena Corredig · Annual Review of Food Science and Technology | 10 Apr 2012 | 639 |
| 41 | Nanoemulsions for Food Applications: Development and Characterization Hélder Daniel Silva, Miguel Ângelo Cerqueira, António Augusto Vicente · Food and Bioprocess Technology | 20 Sep 2011 | 635 |
| 42 | The structure of α-chitin Ram Minke, John Blackwell · Journal of Molecular Biology | Apr 1978 | 632 |
| 43 | Milk proteins: Physicochemical and functional properties John Kinsella, Charles V. Morr · C R C Critical Reviews in Food Science and Nutrition | 1984 | 630 |
| 44 | Nano- and micro-structured assemblies for encapsulation of food ingredients Mary Ann Augustin, Yacine Hémar · Chemical Society Reviews | 4 Dec 2008 | 629 |
| 45 | Nanoencapsulation of food ingredients using lipid based delivery systems Milad Fathi, Mohammad Reza Mozafari, M. Mohebbi · Trends in Food Science & Technology | 16 Aug 2011 | 623 |
| 46 | Crystallization behaviour of fats and lipids — a review Kiyotaka Sato · Chemical Engineering Science | Apr 2001 | 621 |
| 47 | Triacylglycerols in prokaryotic microorganisms Héctor M. Álvarez, A. Steinbüchel · Applied Microbiology and Biotechnology | Dec 2002 | 620 |
| 48 | Structuring food emulsions in the gastrointestinal tract to modify lipid digestion Harjinder Singh, Aiqian Ye, David S. Horne · Progress in Lipid Research | 16 Dec 2008 | 615 |
| 49 | Complexity of coffee flavor: A compositional and sensory perspective Wenny Bekti Sunarharum, David John Williams, Heather Eunice Smyth · Food Research International | Mar 2014 | 614 |
| 50 | Skin Lipids: Their Biochemical Uniqueness Nicholas C. Nicolaides · Science | 4 Oct 1974 | 613 |
Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for a field when OpenAlex files it under one of the field's topics; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.