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Description of Research Interests
Food Chemistry: Lipid biotechnology/chemistry/biochemistry. We work on the chemical and enzymatic modification of lipids, including the production of structured lipids and various fat analogs. We then study chemical, physical and physiological properties of modified lipids and their food applications. We design fat analogs for use in infant formula, trans-free margarines, trans-free spreads, trans-free shortenings, cosmetics, nutraceuticals, or as food ingredients. We also isolate, characterize, and assess the antioxidant capacities of phytochemicals.
Courses Taught
FDST 6500/8500: Graduate Seminars
FDST 8010: Food Lipids
FDST 8100: Food Carbohydrates
Selected Recent Publications
Suryamiharja, A., Gong, X., Akoh, C.C., and Zhou, H. 2024. Enhancing the efficiency and sustainability of producing curcumin-infused plant-based alternatives with a two-in-one post pH-driven processing strategy. Food Frontiers. https://doi.org/10.1002/fft2.534.
Cheng, X., Jiang, C., Jin, J., Jin, Q., Akoh, C.C., Wei, W., and Wang, X. 2024. Medium- and long-chain triacylglycerol: Preparation, health benefits, and food utilization. Annu. Rev. Food Sci. Technol. 15(1) (invited review). https://doi.org/10.1146/annurev-food-072023-034539.
Phuah, E. T., Lee, Y.Y., Tang, T.K., Akoh, C.C., Cheong, L.Z., Tan, C.P., Wang, Y., and Lai, O.M. 2024. Nonconventional technologies in lipid modifications. Annu. Rev. Food Sci. Technol. 15(1) (invited review). https://doi.org/10.1146/annurev-food-072023-034440.
Aondoakaa, I.P. and Akoh, C.C. 2024. Microbial and insect oils: A sustainable approach to functional lipid. J. Am. Oil Chem. Soc. https://doi.org/10.1002/aocs.12851.
Liu, X. and Akoh, C.C. 2024. Enzymatic synthesis and characterization of MLM-type structured lipid using grapeseed oil and capric acid. J. Oleo Sci. 73:977-990. https://doi.org/10.5650/jos.ess23212.
Hyatt, J.R., Zhang, S., and Akoh, C.C. 2023. Characterization and comparison of oleogels and emulgels prepared from Schizochytrium algal oil using monolaurin and MAG/DAG as gelators. J. Am. Oil Chem. Soc. https://doi.org/10.1002/aocs.12721.
Hyatt, J.R., Zhang, S., and Akoh, C.C. 2023. Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt. Food Chem. 47:135835. https://10.1016/j.foodchem.2023.135835.
Chen, Y., Wang, Y., Zheng, X., Jin, J., Jin, Q., Akoh, C.C., and Wang, X. 2023. Novel disaturated triacylglycerol-rich fat from Garcinia mangostana: lipid compositions, fatty acid distributions, triacylglycerol species and thermal characteristics. Ind. Crops Prod. 197:116506. https://doi.org/10.1016/j.indcrop.2023.116506.
Jones, A., Zhang, S., Akoh, C.C., and Martini, S. 2023. Effect of anhydrous milk fat fraction addition to butter on water loss reduction. Int. Dairy J. 141:105618. https://doi.org/10.1016/j.idairyj.2023.105618.
Kim, B.H., Hwang, J., and Akoh, C.C. 2023. Liquid microbial lipase – recent applications and expanded use through immobilization. Curr. Opinion Food Sci. 50:100987. (invited review). https://doi.org/10.1016/j.cofs.2023.100987.
Li, Y., Park, H.J., Akoh, C.C., and Kong, F. 2023. Predicting intestinal effective permeability of different transport mechanisms: Comparing ex vivo porcine and in vitro dialysis models. J. Food Eng. 338:111256. https://doi.org/10.1016/j.jfoodeng.2022.111256.
Cifuentes-Collari, C., M.A., Valenzuela-Baez, R., Guil-Guerrero, J.L., Akoh, C.C., and Rincon-Cervera, M.A. 2022. Lipase-catalyzed synthesis of 1,3-diacylglycerols containing stearidonic, gamma-linolenic and alpha-linolenic acids in a solvent-free system. LWT-Food Sci. Technol. 170:114107. https://doi.org/10.1016/j.lwt.2022.114107.
Zhang, S., Hyatt, J.R., and Akoh, C.C. 2022. Lipase-catalyzed one-step regioselective synthesis of 1,2-dioctanoylgalloylglycerol in a solvent-free system: Optimization of reaction conditions and structural elucidation. Food Chem. 382:132302. https://doi.org/10.1016/j.foodchem.2022.132302.
Chen, Y., Wang, Y., Jin, J., Jin, Q., Akoh, C.C., and Wang, X. 2022. Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction. LWT-Food Sci. Technol. 156:113066. https://doi.org/10.1016/j.lwt.2021.113066.
Jin, J., Zhang, S., and Akoh, C.C. 2022. Preparation and characterization of sn-2 polyunsaturated fatty acid-rich monoacylglycerols from menhaden oil and DHA-single cell oil. LWT-Food Sci. Technol. 156:113012. https://doi.org/10.1016/j.lwt.2021.113012.
Lee, J., Willett, S.A., Akoh, C.C., and Martini, S. 2022. Impact of high-intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid. J. Am. Oil Chem. Soc. 99:141-151. Doi: 10.1002/aocs.12560.
Jin, J., Jin, Q., Akoh, C.C., and Wang, X. 2021. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors. Trends Food Sci. Technol. 118:418-430.
Hyatt, J.R., Zhang, S., and Akoh, C.C. 2021. Comparison of antioxidant activities of selected phenolic compounds in o/w emulsions and bulk oil. Food Chem. 349 Doi:10.1016/j.foodchem.2021.129037.
Zhang, Z., Ye, J., Lee, W.J., Akoh, C.C., Li, A., and Wang, Y. 2021. Modification of palm-based oil blend via interesterification: physicochemical properties, crystallization behaviors and oxidation stabilities. Food Chem. 347 Doi:10.1016/j.foodchem.2021.129070.
Zhang, S., Hyatt, J.R., and Akoh, C.C. 2021. Solvent-free enzymatic synthesis of 1,2-dipalmitoylgalloylglycerol: characterization and optimization of reaction condition. Food Chem. 344 Doi:10.1016/j.foodchem.2020.128604.
Zhang, S., Willett, S.A., Hyatt, J.R., Martini, S., and Akoh, C.C. 2021. Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog. Food Chem. 334. Doi:10.10.1016/j.foodchem.2020.127584.
Zhang, S. and Akoh, C.C. 2020. Antioxidant property and characterization data of 1-o-galloylglycerol synthesized via enzymatic glycerolysis. Data Brief Doi: 10.1016/j.dib.2020.105110. eCollection 2020 Apr.
Liang, P., Akoh, C.C., Diehl, BWK, and Jacobsen, C. 2020. Oxidative stability of cod liver oil in the presence of herring roe phospholipids. Food Chem. Doi: 10.1016/j.foodchem.2019.125868.
Zhang, S. and Akoh, C.C. 2020. Enzymatic synthesis of 1-o-galloylglycerol: Characterization and determination of its antioxidant properties. Food Chem. 305:1-9 (125479).
Wei, W., Sun, C., Wang, X., Jin, Q., Xu, X., Akoh, C.C., and Wang, X. 2020. Lipase-catalyzed synthesis of sn-2 palmitate: A review. Eng. 6:406-414.
Jin, J., Jin, Q., Wang, X. and Akoh, C.C. 2020. High sn-2 docosahexaenoic acid lipids for brain benefits and their enzymatic synthesis: A review. Eng. 6:424-431.
Zhang, S. and Akoh, C.C. 2020. Enzymatic synthesis of 1-o-galloylglycerol: Characterization and determination of its antioxidant properties. Food Chem. 305:1-9 (125479).
Yesiltas, B., Garcia-Moreno, P.J., Sørensen, A.D.M., Akoh, C.C. and Jacobsen, C. 2019. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers. Food Chem. 276:110-118.
Hermund, D, Jacobsen, C., Chronakis, I.S., Pelayo, A., Yu, S., Busolo, M., Lagaron, J.M., Jónsdóttir, R., Kristinsson, H.G., Akoh, C.C., and Garcia-Moreno, P.J. 2019. Stabilization of fish oil-loaded electrosprayed capsules with seaweed and commercial natural antioxidants: effect on the oxidative stability of capsule-enriched mayonnaise. Eur. J. Lipid Sci. Technol. 121:1-10 (1800396).
Jacobsen, C., Sorensen, A-D.M., Holdt S.L., Akoh, C.C. and Hermund, D.B. 2019. Source, extraction, characterization and applications of novel antioxidants from seaweed. Annu. Rev. Food Sci. Technol. (invited review)10:541-568.
Willett, S. A. and Akoh, C.C. 2019. Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend. Food Funct. 10:180-190.
Jin, J., Akoh, C.C., Jin, Q. and Wang, X. 2019. Improving heat and fat bloom stabilities of “dark chocolate” by addition of mango kernel fat-based chocolate fats. J. Food Eng. 246:33-41.
Jin, J., Jin, Q., Akoh, C.C. and Wang, X. 2019. Mango kernel fat fractions as potential healthy food ingredients: A review. Crit. Rev. Food Sci. Nutr. 59:1794-1801.
Qi, J., Wang, X., Wang, X., Akoh, C.C. and Jin, Q. 2019. Effect of oil type and emulsifier on oil absorption of steam-and-fried instant noodles. J. Oleo Sci. 68:559-566.
Willett, S. A. and Akoh, C.C. and Martini, S. 2019. Enzymatic modification of menhaden oil to incorporate caprylic and/or stearic acid. J. Am. Oil Chem. Chem. 96:761-775.
Zhang, S. and Akoh, C.C. 2019. Solvent-free enzymatic synthesis of 1-o-galloylglycerol optimized by the Taguchi method. J. Am. Oil Chem. Soc. 96:877-889.
Willett, S.A. and Akoh, C.C. 2019. Physicochemical characterization of yellow cake prepared with structured lipid oleogels. J. Food Sci. 84:1390-1399.
Willett, S.A. and Akoh, C.C. 2019. Encapsulation of menhaden oil structured lipid oleogels in alginate microparticles. LWT-Food Sci. Technol. 116:1-8 (108566). https://doi.org/10.1016/j.lwt.2019.108566.
Lai, O.M., Lee, Y.Y., Phuah, E.T. and Akoh, C.C. 2019. Lipases/Esterase: Properties and Industrial Applications. In “Encyclopedia of Food Chemistry.” (Melton, Shahidi, Varelis, eds.), Elsevier Inc., Waltham, MA, p.158-167.
Jin, J., Jin, Q., Wang, X. and Akoh, C.C. 2019. High sn-2 docosahexaenoic acid lipids for brain benefits and their enzymatic synthesis: A review. Eng. (in press).
Wei, W., Sun, C., Wang, X., Jin, Q., Xu, X., Akoh, C.C., and Wang, X. 2019. Lipase-catalyzed synthesis of sn-2 palmitate: A review. Eng. (in press).
Liang, P., Li, R., Sun, H., Zhang, M., Cheng, W., Chen, L., Cheng, X. and Akoh, C.C. 2018. Phospholipids composition and molecular species of large yellow croaker (Pseudosciaena crocea) roe. Food Chem. 245:806-811.
Willett, S.A. and Akoh, C.C. 2018. Application of Taguchi method in the enzymatic modification of menhaden oil to incorporated capric acid. J. Am. Oil Chem. Soc. 95:299-311.
Kadamne, J.T., Moore, M., Akoh, C.C. and Martini, S. 2018. Sonocrystallization of a tristearin-free fat. J. Am. Oil Chem. Soc. 95:699-707.
Jie, L., Qi, C., Sun, J., Yu, R., Wang, X., Korma, S.A. Xiang, J., Jin, Q., Akoh, C.C. and Wang X. 2018. The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk. Food Funct. 9:1747-1754.
Bahari, A. and Akoh, C.C. 2018. Synthesis of cocoa butter equivalent by enzymatic interesterification of illipe butter and palm mid-fraction. J. Am. Oil Chem. Soc. 95:547-555.
Jin, J., Akoh, C.C., Jin, Q. and Wang, X. 2018. Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification. LWT-Food Sci. Technol. 97:308-316.
Hermund, D.B., Heung, S.Y., Thomsen, B.R., Akoh, C.C. and Jacobsen, C. 2018. Improving oxidative stability of skin-care emulsions with antioxidant extracts from brown alga Fucus vesiculosus. J. Am. Oil Chem. Soc. 95:1509-1520.
Kosiyanant, P., Pande, G., Tungjaroenchai, W. and Akoh, C.C. 2018. Lipase-catalyzed modification of rice bran oil solid fat fraction. J. Oleo Sci. 67(10):1299-1306.
Bahari, A. and Akoh, C.C. 2018. Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction. LWT-Food Sci. Technol. 97:349-354.
Akoh, C.C. 2018. Conducting research at the interface of food science and nutrition. J. Food Sci. (invited) 83:2692-2696.
Kleiner, L. and Akoh, C.C. 2018. Structured Lipids in Commercial Applications. In “Lipid Modification by Enzymes and Engineered Microbes.” (Bornscheuer, ed.), Elsevier (Academic Press) and AOCS Press (American Oil Chemists’ Society), p. 179-202.
Kadamne, J.T., Ifeduba, E.A., Akoh, C.C. and Martini, S. 2017. Sonocrystallization of interesterified fats with 20 and 30% C16:0 at sn-2 position. J. Am. Oil Chem. Soc. 94:3-18.
Jin, G., Kim, J., Lee, Y., Akoh, C.C., Chun, H.S., Ahn, S. and Kim, B.H. 2017. A nuclear magnetic resonance spectroscopy approach to discriminate the geographic origin of roasted Asian sesame oils. J. Oleo Sci. 66:337-344.
Moore, M.A. and Akoh, C.C. 2017. Enzymatic interesterification of coconut and high oleic sunflower oils for edible film application. J. Am. Oil Chem. Soc. 94:567-576.
Zhang, Y., Zhai, X., Gao, L., Jin, J., Zhong, Q., Sun, C., Yan, L., Liu, R., Akoh, C.C., Jin, Q. and Wang, X. 2017. Quality of wood-pressed rapeseed oil. J. Am. Oil Chem. Soc. 94:767-777.
Şahin Yeşilçubuk, N. and Akoh, C.C. 2017. Biotechnological and novel approaches for designing structured lipids intended for infant nutrition. J. Am. Oil Chem. Soc. (Invited review). J. Am. Oil Chem. Soc. 94:1005-1034
Kadamne, J.T., Ifeduba, E.A., Akoh, C.C. and Martini, S. 2017. Sonocrystallization of interesterified fats with 20 and 30% of stearic acid at sn-2 position and their physical blends. J. Am. Oil Chem. Soc. 94:1045-1062.
Pastrana-Bonilla, E., Akoh, C.C. and Cerquera, N.E. 2017. Identification and quantification of anthocyanins in muscadine grapes by HPLC and HPLC-MS. ARPN J. Eng. Appl. Sci. 12:626-631.
Nielsen, P.M. and Akoh, C.C. 2017. Biodiesel from low-quality feed stocks. Inform. 28(10): 23-27. doi.10.21748/inform.10.2017.23.
Akoh, C.C. 2017. Food Lipids: Chemistry, Nutrition, and Biotechnology. Fourth Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, 1047 pages.
Sahin-Yesilcubuk, N. and Akoh, C.C. 2017. Encapsulation Technologies for Lipids. In “Food Lipids: Chemistry, Nutrition, and Biotechnology.” (Akoh, ed.), Fourth Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 453-476.
Lai, O.M., Phuah, E.T., Lee, Y.Y., Akoh, C.C., and Weete, J.D. 2017. Microbial Lipases. In “Food Lipids: Chemistry, Nutrition, and Biotechnology.” (Akoh, ed.), Fourth Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 853-898.
Akoh, C.C. and Kim, B.H. 2017. Structured Lipids. In “Food Lipids: Chemistry, Nutrition, and Biotechnology.” (Akoh, ed.), Fourth Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 941-972.
Pande, G. and Akoh, C.C. 2016. Pomegranate Cultivars (Punica granatum L.). In ‘Nutritional Composition of Fruit Cultivars.” (Preedy and Simmonds, eds.), Academic Press, p.667-689.
Zou, L., Pande, G. and Akoh, C.C. 2016. Infant formula fat analogs and human milk fat: new focus on infant developmental needs. Ann. Rev. Food Sci. Technol. (invited review), 7:139-165.
Sproston, M.J. and Akoh, C.C. 2016. Enzymatic modification of anhydrous milkfat with n-3 and 6 fatty acids for potential use in infant formula: comparison of methods. J. Am. Oil Chem. Soc. 93:251-265.
Ifeduba, E.A., Martini, S. and Akoh, C.C. 2016. Enzymatic interesterification of high oleic sunflower oil and tripalmitin or tristearin. J. Am. Oil Chem. Soc. 93:61-67.
Li, G., Wu, S., Wang, L. and Akoh, C.C. 2016. Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food. Food Control 59:328-336.
Ifeduba, E.A. and Akoh, C.C. 2016. Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates. Food Chem. 199:524-532.
Pande, G. and Akoh, C.C. 2016. Enzymatic synthesis of tyrosol-based phenolipids: characterization and antioxidant activities. J. Am. Oil Chem. Soc. 93:329-337.
Álvarez, C.A. and Akoh, C.C. 2016. Enzymatic production of high sn-2 DHA and ARA modified oils for the formulation of infant formula fat analogs. J. Am. Oil Chem. Soc. 93:383-395.
Álvarez, C.A. and Akoh, C.C. 2016. Preparation of infant formula fat analog containing capric acid and enriched with DHA and ARA at the sn-2 position. J. Am. Oil Chem. Soc. 93:531-542.
Jiang, X, Wu, S., Zhou, Z. and Akoh, C.C. 2016. Physicochemical properties and volatile profiles of cold-pressed Trichosanthes kirilowii Maxim seed oils. Int. J. Food Prop. 19:1765-1775.
Sproston, M.J., Ifeduba, E.A. and Akoh, C.C. 2016. Structured lipids for food and nutraceutical applications. AOCS Lipid Library (invited review). August 30, pages 1-7.
Sproston, M.J. and Akoh, C.C. 2016. Antioxidative effects of a glucose-cysteine Maillard reaction product on the oxidative stability of a structured lipid in a complex food emulsion. J. Food Sci. 81:C2923-C2931.
Zou, L. and Akoh, C.C. 2015. Antioxidant activities of annatto and palm tocotrienol-rich fractions in fish oil and structured lipid-based infant formula emulsion. Food Chem. 168:504-511.
Zou, L. and Akoh, C.C. 2015. Oxidative stability of structured lipid-based infant formula emulsion: effect of antioxidants. Food Chem. 178:1-9.
Kim, B.H. and Akoh, C.C. 2015. Recent research trends on the enzymatic synthesis of structured lipids. J. Food Sci. 80:C1713-C1724.
Ifeduba, E.A. and Akoh, C.C. 2015. Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability. Food Hydrocolloids 51:136-145.
Álvarez, C.A. and Akoh, C.C. 2015. Enzymatic synthesis of infant formula fat analog enriched with capric acid. J. Am. Oil Chem. Soc. 92:1003-1014.
Li, R., Sabir, J.S.M., Baeshen, N.A. and Akoh, C.C. 2015. Enzymatic synthesis of refined olive oil-based structured lipids containing omega-3 and -6 fatty acids for potential application in infant formula J. Food Sci. 80: H2578-2584.
Kim, S., Kim, I.-H., Akoh, C.C. and Kim, B.H. 2014. Enzymatic production of cocoa butter equivalents high in 1-palmitoyl-2-oleoyl-3-stearin in continuous packed bed reactors. J. Am. Oil Chem. Soc. 91:747-757.
Ifeduba, E.A. and Akoh, C.C. 2014. Modification of stearidonic acid soybean oil by immobilized Rhizomucor miehei lipase to incorporate caprylic acid. J. Am. Oil Chem. Soc. 91:953-965.
Akoh, C.C. 2014. Professional pathways. Inform 24:384-386.
Wu, S., Xu, T. and Akoh, C.C. 2014. Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds. J. Food Drug Anal. 22:310-317.
Li, R., Pande, G., Sabir, J.S.M., Baeshen, N.A. and Akoh, C.C. 2014. Enrichment of refined olive oil with palmitic and docosahexaenoic acids to produce human milk fat analogue. J. Am. Oil Chem. Soc. 91:1377-1385
El-Domyati, F.M., Abdel Aziez, A.Z., Atef, A., Elhalwagi, A., Sabir, J.S.M., Ramadan, A.M., Gadalla, N.O., Edris, S., Baeshen, M.N., Hajrah, N.H., Al-Kordy, M.A., Al-Hajar, A.S.M., Akoh, C.C., and Bahieldin. 2014. Functional genomic analysis for overproduction of key terpenoid indole alkaloids in mature leaf of Catharanthus roseus. Life Sci. J.11:1213-1220.
Kleiner, L. and Akoh, C.C. 2014. Lípidos estructurados en leches infantilespara una mejor salud y nutrición. (Structured lipids in infant formula for better nutrition and health). Aceites y Grasas 3:462-468.
Li, H., Akoh, C.C., Li, J., Rao, H., and Deng, Z. 2014. trans Fatty Acids. In “Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation.” (Yu, Wang, and Sun, eds.), CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 133-155.
Pande, G., Nagachinta, S., and Akoh, C. C. 2014. An Overview of the Composition of Bottle Feeds. In “Handbook of Dietary and Nutritional Aspects of Bottle Feeding.” (Preedy, Watson, and Zibadi, eds.), Wageningen Academic Publishers: Wageningen, The Netherlands p. 191-208.
Pande, G., Sabir, J.S.M., Baeshen, N.A. and Akoh, C.C. 2013. Enzymatic synthesis of extra virgin olive oil based infant formula fat analogues containing ARA and DHA: one-stage and two-stage syntheses. J. Agric. Food Chem. 61:10590-10598.
Pande, G. and Akoh, C.C. 2013. Enzymatic synthesis of trans-free structured margarine fat analogues with high stearate soybean oil and palm stearin and their characterization LWT-Food Sci. Technol. 50:232-239.
Turan, D., Yesilcubuk, N.S., and Akoh, C.C. 2013. Enrichment of sn-2 position of hazelnut oil with palmitic acid: optimization by response surface methodology. LWT-Food Sci. Technol. 50:766-772.
Pande, G., Akoh, C. C., and Shewfelt, R. L. 2013. Utilization of enzymatically interesterified cottonseed oil and palm strearin-based structured lipid in the production of trans-free margarine. Biocat. Agric. Biotechnol. 2:76-84.
Jeon, H, Kim, I.H., Lee, C., Choi, H.D., Kim, B.H., and Akoh, C.C. 2013. Discrimination of origin of sesame oils using fatty acid and lignin profiles in combination with canonical discriminant analysis. J. Am. Oil Chem. Soc. 90:337-347.
Ifeduba, E.A., Awachie, M.N., Sabir, J.S.M., and Akoh, C.C. 2013. Fatty acid composition of Irvingia gabonensis and Treculia africana seed lipids and phospholipids. J. Am. Oil Chem. Soc. 90:517-528.
Nagachinta, S. and Akoh, C.C. 2013. Production and characterization of DHA and GLA-enriched structured lipid from palm olein for infant formula use. J. Am. Oil Chem. Soc. 90:1141-1149.
Zou, L. and Akoh, C.C. 2013. Identification of tocopherols and tocotrienols, and their fatty acid esters in residues and distillates of structured lipids purified by short path distillation. J. Agric. Food Chem. 61:238-246.
Pande, G. and Akoh, C.C. 2013. Enzymatic modification of lipids for trans-free margarine. Lipid Technol. 25:31-33.
Zou, L. and Akoh, C.C. 2013. Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: effects of emulsifiers and biopolymer thickeners. Food Chem. 141:2486-2494.
Ifeduba, E.A. and Akoh, C.C. 2013. Chemoenzymatic method for producing stearidonic acid concentrates from stearidonic acid soybean oil. J. Am. Oil Chem. Soc. 90:1011-1022.
Liu, M., Yang, F., Shi, H., Akoh, C.C. and Yu, L. 2013. Preparative separation of triterpene alcohol ferulates from rice bran oil using high performance counter-current chromatography. Food Chem. 139:919-924.
Zhou, Q., Shi, H., Liu, J., Zhang, X., Gao, B., Lu, W., Akoh, C.C. and Yu, L. 2013. Identification and quantification of phytochemical composition, anti-inflammatory, cellular antioxidant and radical scavenging activities of twelve Plantago species. J. Agric. Food Chem. 61:6693-6702.
Nagachinta, S. and Akoh, C.C. 2013. Synthesis and incorporation of structured lipid enriched with omega fatty acids and sn-2 palmitic acid in powdered infant formula. J. Agric. Food Chem. 61:4455-4463.
Pande, G., Sabir, J.S.M., Baeshen, N.A. and Akoh, C.C. 2013. Synthesis of infant formula fat analogs enriched with DHA from extra virgin olive oil and tripalmitin. J. Am. Oil Chem. Soc. 90:1311-1318.
Nagachinta, S. and Akoh, C.C. 2013. Spray-dried structured lipid containing long-chain polyunsaturated fatty acids for use in infant formulas. J. Food Sci. 78:C15223-C1528.