Ali, A.H., Wei, W., Wang, X., and Akoh, C.C. 2022. Enzymatic Synthesis of Human Milk Fat Substitutes. In “Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact,” (Lee, Tang, Phuah, Lai, eds.), Springer, Singapore,p. 285-306. doi.org/10.1007/978-981-16-5113-7_10.
Akoh, C.C. and Pande, G. 2020. Structured Lipids and Health. In “Bailey’s Industrial Oil and Fat Products.” (Shahidi, ed.) 7th Edition. John Wiley & Sons, Limited, West Sussex, UK, p. 1-17.
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.
Akoh, C.C. and Pande, G. 2019. Structured Lipids and Health. In “Bailey’s Industrial Oil and Fat Products.” (Shahidi, ed.) 7th John Wiley & Sons, Limited, West Sussex, UK, p…..
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.
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.
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.
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. and Akoh, C.C. 2014. Pomegranate Cultivars. In ‘Nutritional Composition of Fruit Cultivars.” (Preedy and Simmonds, eds.), Academic Press, p.667-689.
Pande, G., Akoh, C.C., and Lai, O.M. 2012. Food Uses of Palm Oil and its Components. In “Palm Oil: Production, Processing, and Characterization.” (Lai, Tan, and Akoh, eds.). AOCS Press, Urbana, IL, p. 561-586.
Lai, O.M., Lo, S.K., and Akoh, C.C. 2012. Enzymatic and Chemical Modification of Palm Oil, Palm Kernel Oil and its Fractions. In “Palm Oil: Production, Processing, and Characterization.” (Lai, Tan, and Akoh, eds.). AOCS Press, Urbana, IL, p. 527-543.
Lai, O.M., Tan, C.P., and Akoh, C.C. (Editors). 2012. Palm Oil: Production, Processing, and Characterization. AOCS Press, Urbana, IL, 846 pages.
Akoh, C.C. and Kim, B.H. 2008. Structured Lipids. In” Food Lipids: Chemistry, Nutrition, and Biotechnology. (Akoh and Min, eds.). Third Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 841-872.
Weete, J.D., Lai, O.M., and Akoh, C.C. 2008. Microbial Lipases.In” Food Lipids: Chemistry, Nutrition, and Biotechnology. (Akoh and Min, eds.). Third Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 767-806.
Akoh, C.C. 2008. Lipid-based Synthetic Fat Substitutes. In “Food Lipids: Chemistry, Nutrition, and Biotechnology. (Akoh and Min, eds.). Third Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 653-682.
Akoh, C.C. and Min, D.B. 2008 (Editors). Food Lipids: Chemistry, Nutrition, and Biotechnology. Third Edition, Revised and Expanded. CRC Press/Taylor & Francis Group, Boca Raton, FL, 944 pages.
Akoh, C.C. 2007. Fat-based Fat Substitutes. In “Fatty Acids in Foods and Their Health Implications.” (Chow, ed.). CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 461-471.
Sahin, N., Akoh, C.C. and Karaali, A. 2007. Lipase-Catalyzed Production of Human Milk Fat Substitutes (HMFS) Containing Gamma Linolenic Acid (GLA) and Omega-3 Fatty Acids. In “Biocatalysis and Biotechnology for Functional Foods and Industrial Products.” (Hou and Shaw, eds.). CRC Press/Taylor & Francis Group, Boca Raton, FL, p. 37-55.
Osborn-Barnes, H. T. and Akoh, C.C. 2005. Applications of Structured Lipids in Emulsions. In “Handbook of Functional Lipids.” (Akoh, ed.). CRC Press, Boca Raton, FL, p. 457-473.
Akoh, C. C. (Editor). 2005. Handbook of Functional Lipids. CRC Press, Boca Raton, FL, 600 pages.
Akoh, C.C. 2005. Structured and Specialty Lipids. In “Healthful Lipids.” (Akoh and Lai, eds.). AOCS Press, Champaign, IL, p. 591-606.
Lai, O.M., Lo, S.K. and Akoh, C.C. 2005. Patent Review on Lipid Technology. In “Healthful Lipids.” (Akoh and Lai, eds.). AOCS Press, Champaign, IL, p. 433-507.
Akoh, C.C. and Lai, O.M. (Editors). 2005. Healthful Lipids, AOCS Press, Champaign, IL, 762 pages.
Sellappan, S. and Akoh, C.C. 2005. Applications of Lipases in Modification of Food Lipids. In “Handbook of Industrial Biocatalysis.” (Hou, ed.). Taylor & Francis Group, Boca Raton, FL. p. 9-1 to 9-39.
Akoh, C.C. and Lai, O.M. Structured Lipids and Potential Applications. In “Handbook of Lipid Enzymology.” (Xu, ed.). Marcel Dekker, Inc., New York (in press).
Jennings, B.H. and Akoh, C.C. 2003. Designer Lipids with Different n-6/n-3 Rations. In “Essential Fatty Acids and Eicosanoids.” (Huang, Lin and Huang, eds.). AOCS Press, Champaign, IL. p. 305-308.
Akoh, C.C. 2002. Structured Lipids. In “Food Lipids: Chemistry, Nutrition, and Biotechnology.” Second Edition, Revised and Expanded, (Akoh & Min, eds.). Marcel Dekker, Inc., New York. p.877-908.
Akoh, C.C. 2002. Lipid Based Synthetic Fat Substitutes. In “Food Lipids: Chemistry, Nutrition, and Biotechnology.” Second Edition, Revised and Expanded, (Akoh & Min, ed.). Marcel Dekker, Inc., New York. p. 695-727.
Akoh, C.C and Min, D.B. 2002. Food Lipids: Chemistry, Nutrition, and Biotechnology. Second Edition, Revised and Expanded. Marcel Dekker, Inc., New York. As Editors. 1040 pages.
Akoh, C.C. and Xu, X. 2002. Production of Betapol and Other Specialty Fats. In “Lipid Biotechnology,” (Kuo and Gardner, eds.), Marcel Dekker, Inc., New York. p. 461‑478.
Akoh, C.C., Sellappan, S., Fomuso, L.B., and Yankah, V.V. 2002. Enzymatic Synthesis of Structured Lipids. In “Lipid Biotechnology,” (Kuo and Gardner, eds), Marcel Dekker, Inc., New York. p.433‑460.
Akoh, C.C. 2001. Book Review for LWT Food Science and Technology Journal. Title: Antioxidants in Food. Practical Applications, Jan Pokorny, Nedyalka Yanishlieva and Michael Gordon, eds., Woodhead Publishing Limited, Cambridge, England.
Akoh, C.C. 2001. Structured Lipids Containing Omega‑3 Highly Unsaturated Fatty Acids. In “Omega‑3 Fatty Acids: Chemistry, Nutrition, and Health Effects,” (Shahidi and Finley, eds.), American Chemical Society, Symposium Series No 788. Oxford University Press, New York. p. 151‑161.
Yankah, V.V. and Akoh, C.C. 2001. Zero‑Energy Fat‑Like Substances, Olestra. “In Structured and Modified Lipids,” (Gunstone, ed.) Marcel Dekker, Inc., New York. p. 511‑536.
Akoh, C.C. 2000. Fat‑Based Fat Substitutes. In “Fatty Acids and Their Health Implications,” (Chow, ed.), 2nd edition. Marcel Dekker, Inc., New York. p.375‑385.
Akoh, C.C. 1998. Book Review for Food Technology. Title: Lipid Technologies and Applications, Gunstone and Padley, eds, 1997. Marcel Dekker, Inc., New York. Food Technol. 52(8): 159.
Akoh, C.C. 1998. Low Calorie Fats and Sugar Esters. In “Functional Properties of Food Components,” (Whitaker, Shahidi, Munguia, Yada, and Fuller, eds.), American Chemical Society, Symposium Series No. 708. Oxford University Press, New York. p. 254‑264.
Akoh, C.C., Lee, K.T., and Fomuso, L.B. 1998. Synthesis of Positional Isomers of Structured Lipids with Lipases as Biocatalysts. In “Structural Modified Food Fats: Synthesis, Biochemistry, and Use,” (Christophe, ed.). American Oil Chemists Society Press, Champaign. p. 46‑72.
Akoh, C.C. 1998. Reduced‑Calorie Fats and Fat Replacers. In “World Conference on Oilseed and Edible Oils Processing,” (Koseoglu, Rhee, and Wilson, eds.), vol 1. American Oil Chemists Society Press, Champaign. p.223‑235.
Akoh, C.C. 1998. Structured Lipids. In “Food Lipids: Chemistry, Nutrition, and Biotechnology,” (Akoh & Min, eds.). Marcel Dekker, Inc., New York. p.699‑727.
Akoh, C.C. 1998. Lipid Based Synthetic Fat Substitutes. In “Food Lipids: Chemistry, Nutrition, and Biotechnology,” (Akoh & Min, eds.). Marcel Dekker, Inc., New York. p.559‑588.
Akoh, C.C and Min, D.B. 1998. Food Lipids: Chemistry, Nutrition, and Biotechnology. Marcel Dekker, Inc., New York. As Editors. 840 pages.
Akoh, C.C. 1996. Enzymatic Modification of Lipids. In “Food Lipids and Health,” (McDonald & Min, eds.). Marcel Dekker, Inc., New York. p. 117‑138.
Swanson, B.G. and Akoh, C.C. 1994. Carbohydrate Polyesters: Regulations and Applications. In “Carbohydrate Polyesters as Fat Substitutes,” (Akoh & Swanson, eds.). Marcel Dekker, Inc., New York. p.251‑259.
Swanson, B.G., Boutte, T.T. and Akoh, C.C. 1994. Digestion and Absorption of Carbohydrate Polyesters. In “Carbohydrate Polyesters as Fat Substitutes,” (Akoh & Swanson, eds.). Marcel Dekker, Inc., New York. p.183‑196.
Swanson, B.G. and Akoh, C.C. 1994. A Background and History of Carbohydrate Polyesters. In “Carbohydrate Polyesters as Fat Substitutes,” (Akoh & Swanson, ed.). Marcel Dekker, Inc., New York. p.1‑8.
Akoh, C.C. 1994. Patent Literature on Carbohydrate Esters and Polyesters. In “Carbohydrate Polyesters as Fat Substitutes,” (Akoh & Swanson, eds.). Marcel Dekker, Inc., New York. p.95‑109.
Akoh, C.C. 1994. Synthesis of Carbohydrate Fatty Acid Polyesters. In “Carbohydrate Polyesters as Fat Substitutes,” (Akoh & Swanson, eds.). Marcel Dekker, Inc., New York. p.9‑35.
Akoh, C.C and Swanson, B.G. 1994. Carbohydrate Polyesters as Fat Substitutes. Marcel Dekker, Inc., New York. As Editors. 288 pages.
Akoh, C.C. 1993. Book Review for Trends in Food Science & Technology. Title: An Introduction to Food Colloids, Eric Dickinson, Oxford University Press. Trends in Food Sci. & Technol. 4(1):26‑27.
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