Journal of the American Oil Chemists Society最新文献

{"title":"Design-Driven Production of Soybean Oil-Based Structured Fats as Potential Substitutes for Palm-Based Fats","authors":"Ityotagher P. Aondoakaa,&nbsp;Silvana Martini,&nbsp;Casimir C. Akoh","doi":"10.1002/aocs.70104","DOIUrl":"https://doi.org/10.1002/aocs.70104","url":null,"abstract":"<p>This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce <i>trans</i>-free fats with physicochemical properties comparable to palm olein, stearin, or palm-mid fractions (PMFs). US-grown SBO was modified by lipase-catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0: SBO of 0.6, 2.1, and 6.8) that produced palmitic acid–enriched tailored fats with targeted total saturated fatty acid (TSFA) of approximately 30%, 50%, and 70%. The products were predominantly triacylglycerols (94.44%–95.18%) and showed key TAG species found in palm olein and stearin, including POP/POO (30.51%–33.51%) and POSt (11.40%–42.01%). Thermal analysis showed a shift from SBO's low-temperature melting profile (−41.7°C to −5.5°C) to higher-temperature melting profile in the products (−38.2°C to 54.0°C) compared to PMFs (4.6°C–37.7°C). Solid fat content at 30°C increased from 0% (SBO) to 25.2%–41.5% (products). Under accelerated storage at 50°C for 35 days, the 65% TSFA product showed the slowest rise in total oxidation value (9.13–32.80). This study demonstrated a technology-oriented, systematic framework for producing palm olein-like, palm oil-like, and palm stearin-like structured fats from a single non-tropical feedstock. By integrating interpolation-based compositional targeting, validation, scale-up, and post-reaction purification, the study established a practical route for tailoring soybean oil across distinct functional fat classes relevant to food applications. The results also identified the main practicability trade-offs of the approach, particularly the balance between improved functionality at higher C16:0 incorporation and the increased purification burden to remove unreacted C16:0 and yield loss associated with such products.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"873-886"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Enzyme Pretreatment Extraction on Lipid Recovery With Normal Phase HPLC","authors":"Zhehan Jiang,&nbsp;Luke MacPherson,&nbsp;Suzanne M. Budge,&nbsp;Wei Xia,&nbsp;Roberto E. Armenta","doi":"10.1002/aocs.70102","DOIUrl":"https://doi.org/10.1002/aocs.70102","url":null,"abstract":"<p>With the increasing interest in the commercialization of microalgal fermentation-based products, sustainable and efficient oil extraction methods have been developed for manufacturing and analytical testing. Due to the variability and resilience of micro-algae cell walls, traditional lipid extraction methods such as Folch and Bligh and Dyer are not always efficient, leading to the development of enzymatic treatments to assist in lipid recovery. In this study, we used enzymatic treatment prior to a modified Folch extraction to maximize the extraction efficiency for the purpose of lipid profile analysis. The literature provides little evidence on whether nonspecific proteases degrade amide linkages in lipid structures like sphingolipids; therefore a normal phase HPLC method coupled with an Evaporative Light Scattering Detector (ELSD) was developed to determine changes in lipid class concentrations due to enzymatic treatment. We used lipid standards to compare the effects of enzymatic treatment and to determine the recoveries of each lipid class. Our lipid extraction model suggested that tridocosahexaenoylglycerol (TG-DHA) undergoes significant oxidation induced by heat treatment during the extraction process, rather than by enzymatic activity.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"903-915"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in the Development, Enzymatic Preparation, and Functional Properties of Human Milk Fat Substitutes","authors":"Yunjing Wu,&nbsp;Yun Han,&nbsp;Jingjing Lun,&nbsp;Xing Qiao,&nbsp;Yanlan Bi,&nbsp;Linshang Zhang","doi":"10.1002/aocs.70097","DOIUrl":"https://doi.org/10.1002/aocs.70097","url":null,"abstract":"<div>\u0000 \u0000 <p>1,3-diunsaturated-2-palmitoyl-glycerol (UPU structured lipids) demonstrate considerable potential as substitutes for human milk fat, effectively meeting the nutritional and developmental requirements of infants. This review outlines the development of human milk fat substitutes and examines how lipase synthesis strategies influence the production of UPU structured lipids. The review also analyzes the functional properties of these lipids in relation to types of lipases, acyl acceptors, and acyl donors. Finally, building on the well-established structure–function relationships of these lipids, we offer insights into future research and development directions, with a focus on 1,3-diunsaturated-2-saturated triglyceride (USU structured lipids) and customizing personalized UPU structured lipids products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"859-871"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Oxidation Mechanisms of Saturated Fatty Acids: Formation of Hydroperoxide Isomers and Production of 2-Alkanones and Lactones","authors":"Kanji Aoyagi,&nbsp;Shunji Kato,&nbsp;Kiyotaka Nakagawa","doi":"10.1002/aocs.70110","DOIUrl":"https://doi.org/10.1002/aocs.70110","url":null,"abstract":"<p>Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2-alkanones and lactones. Research on SFA oxidation was intensively conducted approximately half a century ago, and during this period, a mechanistic hypothesis for the formation of 2-alkanones and lactones appears to have been proposed. Owing to technical limitations at the time, this hypothesis could not be verified, and research on SFA oxidation subsequently stagnated for several decades. In recent years, however, the hypothesis concerning the formation mechanisms of 2-alkanones and lactones during SFA oxidation has been experimentally validated through an approach involving the individual preparation of SFA hydroperoxide positional isomers and their thermal decomposition. Because 2-alkanones and lactones are aroma-active constituents commonly found in dairy products and beef, SFA oxidation has significant implications for food chemistry. In this review, we revisit previous studies on SFA oxidation and the hypothesis proposed at that time, describe the mechanisms that are now being elucidated, and discuss emerging applications and future perspectives in food chemistry.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"945-955"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Oxirane Formation in Palm Stearin–Oleic Acid Blend via Choline Chloride-Mediated Epoxidation","authors":"Muhammad Akhiruddin Zainal Abidin,&nbsp;Mohd Jumain Jalil,&nbsp;Siti Nadia Abdullah,&nbsp;Nursyalily Razali,&nbsp;Mohammad `Aathif Addli,&nbsp;Intan Suhada Azmi","doi":"10.1002/aocs.70111","DOIUrl":"https://doi.org/10.1002/aocs.70111","url":null,"abstract":"<div>\u0000 \u0000 <p>This study presents a green epoxidation approach for a hybrid palm stearin–oleic acid system using a choline chloride-mediated reaction environment to enhance oxirane formation. Nevertheless, conventional epoxidation approaches are often limited by oxirane ring instability, unwanted side reactions, and the environmental concerns associated with corrosive acidic catalysts. The epoxidation was carried out via an in situ performic acid pathway generated from hydrogen peroxide and formic acid under controlled operating conditions. The effects of temperature and reactant molar ratios were systematically evaluated based on oxirane oxygen content (OOC) and relative conversion to oxirane (RCO). An optimal condition was identified at 75°C with a formic acid-to-oil molar ratio of 1:1 and a hydrogen peroxide-to-oil molar ratio of 1:1, achieving improved oxirane formation as reflected by higher RCO values. Kinetic modeling further demonstrated good agreement between simulated and experimental data, indicating a well-described reaction pathway under the proposed system. The incorporation of choline chloride provides an alternative strategy for regulating peracid reactivity and improving epoxidation performance of hybrid bio-based oils.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"957-965"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compositional Variability in Algerian Monocultivar Extra Virgin Olive Oils: A UPLC-DAD Approach to Fatty Acid Profiling Across Regions, Cultivars, and Seasons","authors":"Ala Abdessemed,&nbsp;Fatima Zohra Issaad,&nbsp;Khalid Bouhedjar,&nbsp;Hani Bouyahmed,&nbsp;Karima Ouffroukh,&nbsp;Mouna Derdour,&nbsp;Boumechhour Abdenour,&nbsp;Abou-Mustapha Mohamed","doi":"10.1002/aocs.70094","DOIUrl":"https://doi.org/10.1002/aocs.70094","url":null,"abstract":"<div>\u0000 \u0000 <p>This study reports a comprehensive assessment of the fatty acid composition in Algerian Monocultivar Extra Virgin Olive Oils (MEVOOs) using a fully validated, derivatization-free ultra-performance liquid chromatography coupled with diode-array detection (UPLC-DAD) method. A total of 45 MEVOO samples, collected from contrasting agroclimatic regions of Algeria, were analyzed over two consecutive harvest seasons to investigate the effects of cultivar, geographical origin, and seasonal variability. Oleic acid (C18:1 n-9) was the predominant fatty acid (43.53%–72.88%), confirming the generally favorable nutritional profile of Algerian MEVOOs. However, oils originating from arid regions exhibited notable deviations from International Olive Council (IOC) and European Union (EU) standards, particularly elevated stearic and linolenic acid contents, which are likely associated with thermal and water stress. The UPLC-DAD method demonstrated excellent selectivity, linearity (<i>R</i>² ≥ 0.97), precision (RSD &lt; 5%), accuracy (92%–105%), and low limits of detection and quantification. Multivariate statistical analyses highlighted strong biosynthetic trade-offs between saturated and monounsaturated fatty acids. These findings support the suitability of the UPLC-DAD method as a robust analytical tool for routine quality control and provide valuable insights for the development of region-specific quality benchmarks for Algerian olive oils.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"843-857"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Chia Oil Plant-Based Emulsions Stabilized With Natural Biopolymers","authors":"Greilis Quintero-Gamero,&nbsp;Luciana Magdalena Julio,&nbsp;Mariela Alejandra Fernández,&nbsp;Lorena Deladino,&nbsp;Vanesa Yanet Ixtaina","doi":"10.1002/aocs.70109","DOIUrl":"https://doi.org/10.1002/aocs.70109","url":null,"abstract":"<div>\u0000 \u0000 <p>The growing shift toward plant-based diets has intensified the search for natural, clean-label functional ingredients. In this context, oil-in-water (O/W) emulsions stabilized with plant-derived biopolymers represent a promising approach for delivering bioactive lipids such as chia oil, which is rich in ω-3 fatty acids. This study developed chia O/W emulsions stabilized with sunflower lecithin and natural hydrocolloids using microfluidization followed by ultrasonication. A 2⁴ factorial design with three central points was applied to evaluate the effects of chia oil (5%–10%) (CO), sodium alginate (1%–2%) (ALG), Brea Gum (0%–1%) (BG), and chia mucilage (0%–0.5%) (CM) on pH, ζ-potential, rheological properties, particle size, physical stability, and microscopic analysis. All emulsions exhibited pseudoplastic behavior, enhanced by the incorporation of BG and CM, resulting in significantly higher apparent viscosity and consistency index values. ζ-potential values (−75.76 to −44.24 mV) indicated strong electrostatic stability, with the shift toward less negative values being associated with the presence of BG and higher oil concentration. Systems with higher oil content and low ALG concentration were more susceptible to early destabilization. Conversely, formulations incorporating BG or CM, either individually or in combination, showed enhanced resistance to creaming and flocculation and improved droplet size distribution uniformity. The ALG + BG + CM system exhibited the highest stability, attributed to reduced droplet mobility and the formation of a cohesive network, as supported by microstructural analysis. Collectively, the incorporation of plant-based biopolymers significantly enhanced the stability of chia emulsions, supporting their potential for ω-3 delivery systems.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"931-943"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Modifications of Mustard Oil for Industrial Bio-Lubricant Production: Comprehensive Characterization and Analysis","authors":"Amina Hamnas,&nbsp;Naja Hasoon,&nbsp;G. Unnikrishnan","doi":"10.1002/aocs.70103","DOIUrl":"https://doi.org/10.1002/aocs.70103","url":null,"abstract":"<div>\u0000 \u0000 <p>This study presents a comprehensive approach for enhancing the oxidative stability of mustard oil-derived bio-lubricants through chemical modifications viz.; epoxidation and transesterification. The significance of this research lies in addressing the imperative need for sustainable alternatives to conventional lubricants, particularly in the automotive industry, where environmental concerns and regulatory pressures are escalating. The modifications were confirmed via IR analysis, showcasing distinct chemical changes indicative of epoxide and ester functional groups. The acid, iodine, and peroxide values were assessed to validate the alterations in the chemical compositions. Rheological, tribological, and thermal analyses were conducted to evaluate the performance of the modified bio-lubricant. The rheological examinations demonstrated the favorable viscosity characteristics of mustard oil after chemical modifications, crucial for efficient lubrication in engine systems. Tribological analysis revealed the friction reduction and wear protection properties, essential for prolonging engine life and enhancing efficiency. The thermal analysis highlighted the improved thermal stability, a vital attribute for maintaining lubricant integrity under high-temperature operating conditions. The synthesized bio-lubricant was systematically compared with a commercial engine oil, SAE 20W40, elucidating the competitive performance of the former and its potential for substitution in automotive applications. This research represents a significant contribution to the field of sustainable lubricant development, offering a viable alternative to petroleum-based counterparts while addressing environmental concerns, and enhancing engine performance and longevity.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"917-929"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal and Rheological Characterization and Glass-Former Fragility Evaluation of Flaxseed Mucilage (Linum usitatissimum) Microencapsulated by Spray Drying","authors":"J. Reyes-Hernández,&nbsp;C. López-Padilla,&nbsp;J. Urizar-Perez,&nbsp;G. Palestino,&nbsp;N. A. Medellin-Castillo,&nbsp;J. D. Perez-Martínez,&nbsp;J. Gallegos-Martínez","doi":"10.1002/aocs.70100","DOIUrl":"https://doi.org/10.1002/aocs.70100","url":null,"abstract":"<div>\u0000 \u0000 <p>Thermal and rheological characterization of flaxseed mucilage (FM) was conducted and complemented by an evaluation of its glass-forming fragility (<i>m</i>) during spray-dried microencapsulation. FM (3 g/100 mL) was gelled and analyzed using DSC, TGA, and rheology. Thermal decomposition grouping based on TGA peak deconvolution revealed three water-soluble degradation events, with P-II (29.7% ± 2.5%) as the dominant fraction, followed by P-III (10.2% ± 1.9%) and P-I (5.8% ± 0.6%). Spray drying increased the relative contributions of P-I and P-II by approximately 2% and 6%, respectively (<i>p</i> ≤ 0.05). In spray-dried FM without insulin (FM-WI), modest changes in polymer distribution were observed, whereas in insulin-loaded FM (FM-I), the P-I fraction increased by an additional ~4.7% (<i>p</i> ≤ 0.05), whereas P-II and P-III remained unchanged. These trends suggest selective rearrangements in polymer associations, potentially related to protein–polysaccharide interactions. Thermal parameters <i>T</i>_<i>g</i>, Δ<i>T</i>_<i>g</i>, <i>δ</i>, Δ<i>T</i>, and fragility (<i>m</i>) exhibited a clear dependence on heating rate, with rates ≤ 2°C/min yielding lower <i>T</i>_<i>g</i> and <i>m</i> values and greater apparent thermal stability compared to rates ≥ 5°C/min. Fragility analysis indicated minimal effects of dehydration alone, as <i>m</i> changed only from 27.0 (FM) to 27.2 (FM-WI), whereas insulin incorporation increased <i>m</i> to 28.6 in FM-I, consistent with enhanced dynamic heterogeneity. Thermal transitions were comparable for FM and FM-WI, showing no significant difference in <i>T</i>_<i>g</i> (41.8°C ± 6.1°C and 39.8°C ± 1.4°C, respectively), whereas a pronounced decrease was observed for FM-I (24.6°C ± 2.1°C). Enthalpic recovery at <i>T</i>_<i>g</i> (Δ<i>H</i>_rec) increased from 11.4 ± 2.1 J/g in FM to 45.2 ± 2.3 J/g in FM-WI and 38.9 ± 1.4 J/g in FM-I, highlighting differences in thermal relaxation behavior among the systems. VFT modeling yielded <i>D</i> = 53.6 at 1°C/min for FM, decreasing slightly to 52.8 in FM-WI and more markedly to 47.0 in FM-I. Overall, spray drying produced only modest effects on relaxation strength, whereas insulin incorporation led to significant modifications in polymer distribution, thermal behavior, and fragility. FM therefore remains a functional microencapsulation matrix, with performance governed by thermal history and protein–polysaccharide interactions.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"967-983"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bio-Based Polyol Production Through Prilezhaev Reaction of Vegetable Oil—A Brief Review","authors":"Mohammad Aathif Addli,&nbsp;Intan Suhada Azmi,&nbsp;Mohd Jumain Jalil","doi":"10.1002/aocs.70107","DOIUrl":"https://doi.org/10.1002/aocs.70107","url":null,"abstract":"<div>\u0000 \u0000 <p>This review paper examines the prilezhaev reaction or also known as epoxidation process of vegetable oil, a renewable resource with promising industrial applications. Epoxidation involves reacting castor oil with peroxy acids to create epoxide groups, essential intermediates for further chemical transformations. The paper reviews the activity of various catalysts in this process by specifying vegetable oil into non-edible and edible groups, noting that homogenous catalysts outperform heterogenous catalysts in the epoxidation process of vegetable oil, which leads to the development of hybrid catalysts to increase efficiency and parallel the green chemistry. Additionally, the article reviews the ring-opening reactions using different reagents on epoxidized vegetable oils, which yield polyols—key intermediates for synthesizing polyurethanes and other polymers. Transforming vegetable oils into functionalized biobased products through epoxidation and subsequent ring-opening reactions has broad industrial applications, including in bioplastics, lubricants, and coatings.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 8","pages":"887-902"},"PeriodicalIF":2.4,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}