Journal of the American Oil Chemists Society

Article	Citations
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	101
Issue Information	65
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	61
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	55
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	49
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	46
Issue Information	41
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	34
Issue Information	28
Development of structured W/O emulsions with the use of only candelilla wax	27
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	25
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	25
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	23
Comparison of aliphatic polyesters prepared by acyclic diene metathesis and thiol‐ene polymerization of α,ω‐polyenes arising from oleic acid‐based 9‐decen‐1‐ol	23
Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings	21
Enhanced Oxirane Formation in Palm Stearin–Oleic Acid Blend via Choline Chloride‐Mediated Epoxidation	20
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	20
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	19
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	16
Discrimination of Lipid Hydroperoxide Positional Isomers Using SFC– MS / MS	16
Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	16
Trends in oleogel research	15
Preparation of branched‐chain fatty acids: A mini review	15
Cover Image	15
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	15

	15
Issue Information	14
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	14
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	14
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	14
Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	14
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	14
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	13
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	13
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	13
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	13
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α‐Linolenic Acid Through	13
Issue Information	13
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	13
Thermal and Rheological Characterization and Glass‐Former Fragility Evaluation of Flaxseed Mucilage ( Linum usitatissimum ) Microencapsulated by Spray Dr	13
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	12
Issue Information	12
Optimization of emulsion properties of chickpea protein and its application in food	12
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation	12
Issue Information	12
Synthesis of DHA ‐Enriched Triacylglycerol via Lipase‐Catalyzed Esterification	12
	11
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures	11
Ester formation during fatty acid methyl esters oxidation	11
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	11
Virtual issue commemorating the 100th anniversary of JAOCS	10
Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications	10
The Oxidation Mechanisms of Saturated Fatty Acids: Formation of Hydroperoxide Isomers and Production of 2‐Alkanones and Lactones	10
Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	10
Issue Information	10
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	10
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	10
	9
	9
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	9
Issue Information	9
Issue Information	9
Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a pre‐screening tool	9
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	9
	9
Issue Information	9
Effect of Air Frying Pretreatment on Quality and Antioxidant Activities of Rapeseed Oil	9
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	9
Advanced research on functional lipids in China	8
Evaluation of Long‐Term Storage Stability of Palm Biodiesel Using Rancimat and PetroOXY Methods	8
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	8
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	8
Abstract	8
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	8
	8

Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	8
Cocoa butter equivalent from Kpangnan butter and Pequi oil	8
Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins	8
Plant‐based fat substitutes with promising functional properties and health benefits	7
Multi‐scale study of the structuration of candle blends with a high content of vegetable fats to replace paraffins: Effect of 12‐hydroxystearic acid content	7
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	7
	7
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	7
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	7
Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve	7
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	7
Production Country Origin Impact on Soybean Oil Quality	7
Issue Information	6
Quality characteristics and volatile compounds of oil extracted from njangsa seed	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	6
Canola meal valorization via acid hydrolysis to generate free amino acids	6
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	6
	6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	6
Saccharification and Co‐Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production	6
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	6
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	6
Rapid and Non‐Destructive Quantification of Trace‐Level Lignans in Sesame Oil Using FT ‐ NIR Spect	6
Issue Information	6
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	6
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	6
Issue Information	6
Composition‐Driven Structural and Viscoelastic Properties of Beeswax–Carnauba Wax Oleogels	5
	5
	5
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	5
Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey	5
Issue Information	5
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	5
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	5
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	5
Simultaneous monitoring of epoxy value, hydroxyl value, and polymeric hydroxyl value during the ring opening of epoxidized soybean oils based on low‐field nuclear magnetic resonance coupled with chemo	5
Issue Information	5
Advances in the Development, Enzymatic Preparation, and Functional Properties of Human Milk Fat Substitutes	5
Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	5
Composition and process approaches that underpin the mechanical properties of oleogels	5
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	5
Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed ( Brassica napus ) Oleosomes”	5
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	5
A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation	5
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	5
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	5
Issue Information	5
Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non‐solvent method	5
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	5
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	5
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	5
The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agoni	5
Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions	5
Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	4
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	4
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	4
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	4
Issue Information	4
Structured Lipids: Synthesis, Genetic Engineering, and Applications	4
Issue Information	4
	4
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	4
Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters	4
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	4
Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	4
Impact of Pretreatments on the Reduction of Allyl Isothiocyanate ( AITC ) Content in Mustard Seeds	4
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	4
Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	4
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	4
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	4
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	4
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	4
Green Ultrasonic Extraction of High Stearic–High Oleic Sunflower Oil Using Isopropanol as Solvent	4

Issue Information	4
Issue Information	4
Esters from castor oil functionalized with aromatic amines as a potential lubricant	4
Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener	4
	3
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	3
Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation	3
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	3
	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
Bio‐Based Polyol Production Through Prilezhaev Reaction of Vegetable Oil—A Brief Review	3
	3
	3
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	3
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	3
JAOCS special issue on advancement in plant protein‐based emulsions	3
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	3
Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	3
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	3
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	3
Issue Information	3
Rapeseed Oil Cake Bio‐Packaging: Physicochemical Properties and Application in Edible Oil Preservation	3
Lipid Oxidation of Pickering Emulsions Produced With Electrosprayed Sodium Caseinate Particles and Sago Palm Weevil Larvae Oil	3
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Valorization of Glycerol Into Short‐Chain Esters: Kinetic and Thermodynamic Aspects	3
Editorial for the 100th anniversary of JAOCS	3
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
	3
	3
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	3
Mesopelagic Fish as a Promising New Source of Omega‐3 Fatty Acids in Comparison With Australian Commercial Seafood	3
Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base	2
Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	2
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	2
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	2
Effects of Cooking on the Nutritional Composition of the Marine Snail Stramonita haemastoma From the Tunisian Mediterranean Coast	2
On treatment options to improve the functionality of pea protein	2
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
Optimizing the chemical refining process parameters on the removal of free fatty acid in distillers corn oil	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Methyl Substituted Long Chain 1,4‐ O ‐Bridged‐1,3‐Dienes—Novel Suitable Internal Standards for the GC	2
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	2
Synthesis of pinolenic acid‐enriched triacylglycerol from pine nut oil via a two‐step consecutive enzyme reaction: Comparison of acyl donors	2
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	2
A review of the desert gold jojoba (Simmondsia chinensis) whole plant, oil, and meal: Phytochemical composition, medicinal uses, and detoxification	2
Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
Special issue highlighting the 2023 AOCS Annual Meeting & Expo	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
	2
Physicochemical Stability and Sensory Evaluation of Novel Fish Oil Fortified Plant Milk Beverages	2
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
	2
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value	2
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile	2
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions	2
Issue Information	2
	2
Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications	2
Toward Rapid Analysis of Unsaturated Fatty Acid Oxidation in Edible Oils via Square‐Wave Voltammetry	2
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	2
Analysis of the mechanism of antioxidant synergism between α‐tocopherol and myricetin in bulk oil	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications	2
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	2
Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends	2
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	2
Factors Affecting Lipid Crystallization: Chemical Composition and Processing Conditions	2
Compositional Variability in A lgerian Monocultivar Extra Virgin Olive Oils: A UPLC ‐	2
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	2
Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization	2
Issue Information	2
A GC–MSD method for analysis of dimethyl sulfate in palm oil‐based esterquat	2
Issue Information	2
Determination of hydroxyl value of vegetable oils‐based polyols through ring‐preopening, solvent‐extraction, and acetylation method	2
Issue Information	2
	2
Effect of Solvent Polarity on the Antioxidant Interactions of γ‐Tocopherol, β‐Sitosterol, and Ellagic Acid in Iron Walnut Oil	2
Transesterification of waste cooking oil with a commercial liquid biocatalyst: Key information revised and new insights	2
Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions	2
Issue Information	2
Physicochemical, Rheological, and Sensory Properties of Low‐Fat Mayonnaises Formulated With Flaxseed Oil‐Based Sunflower and Whale Wax Oleogels	1
Extraction and properties of proteins in covercress™, new pennycress varieties developed as cover crop and alternative plant protein source	1
Evaluation of a high oleic soybean oil variety in lubricant and biodiesel applications	1