Yuxia Lu
Research Subjects
Yuxia Lu has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
- Dubing Yang
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
1 shared publication - Yee-Ying Lee
School of Science, Monash University Malaysia, Subang Jaya, Malaysia
1 shared publication - Yong Wang
China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
1 shared publication - Zhen Zhang
China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, China
1 shared publication
Latest Publications
- Open Access
Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components
The process of lipid crystallization influences the characteristics of lipid. By changing the chemical composition of the lipid system, the crystallization behavior could be controlled. This review elucidates the internal factors affecting lipid crystallization, including triacylglycerol (TAG) structure, TAG composition, and minor components. The influence of these factors on the TAG crystal polymorphic form, nanostructure, microstructure, and physical properties is discussed. The interplay of these factors collectively influences crystallization across various scales. Variations in fatty acid chain length, double bonds, and branching, along with their arrangement on the glycerol backbone, dictate molecular interactions within and between TAG molecules. High-melting-point TAG dominates crystallization, while liquid oil hinders the process but facilitates polymorphic transitions. Unique molecular interactions arise from specific TAG combinations, yielding molecular compounds with distinctive properties. Nanoscale crystallization is significantly impacted by liquid oil and minor components. The interaction between the TAG and minor components determines the influence of minor components on the crystallization process. In addition, future perspectives on better design and control of lipid crystallization are also presented.
Open AccessInternal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components
The process of lipid crystallization influences the characteristics of lipid. By changing the chemical composition of the lipid system, the crystallization behavior could be controlled. This review elucidates the internal factors affecting lipid crystallization, including triacylglycerol (TAG) structure, TAG composition, and minor components. The influence of these factors on the TAG crystal polymorphic form, nanostructure, microstructure, and physical properties is discussed. The interplay of these factors collectively influences crystallization across various scales. Variations in fatty acid chain length, double bonds, and branching, along with their arrangement on the glycerol backbone, dictate molecular interactions within and between TAG molecules. High-melting-point TAG dominates crystallization, while liquid oil hinders the process but facilitates polymorphic transitions. Unique molecular interactions arise from specific TAG combinations, yielding molecular compounds with distinctive properties. Nanoscale crystallization is significantly impacted by liquid oil and minor components. The interaction between the TAG and minor components determines the influence of minor components on the crystallization process. In addition, future perspectives on better design and control of lipid crystallization are also presented.