Author
Year
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-2palmitate: 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.
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.
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.
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.
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.
Liang, P., Li, R., Sun, H., Zhang, M., Cheng, W., Chen, L., Cheng, X. and Akoh, C.C. 2017. Phospholipids composition and molecular species of large yellow croaker (Pseudosciaena crocea) roe. Food Chem. 245, 806-811.
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.
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
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., 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(8), 1765-1775.
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.
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.
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. https://sitedx.doi.org/10.21748/lipidlibrary.41522
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.
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.
Zou, L. and Akoh, C.C. 2015. Oxidative stability of structured lipid-based infant formula emulsion: effect of antioxidants. Food Chem. 178:1-9.
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.
Kleiner, L. and Akoh, C.C. 2014. Lípidos estructurados en leches infantiles para una mejor salud y nutrición. (Structured lipids in infant formula for better nutrition and health). Aceites y Grasas 3:462-468.
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.
Akoh, C.C. 2014. Professional pathways. Inform 24:384-386.
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.
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.
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.
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.
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. 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.
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.
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.
Ifeduba, E.A. and Akoh, C.C. 2013. Chemo enzymatic method for producing stearidonic acid concentrates from stearidonic acid soybean oil. J. Am. Oil Chem. Soc. 90:1011-1022.
Zou, L. and Akoh, C.C. 2013. Characterization and optimization of physical and oxidative stability of structured lipid-based infant formula emulsion: effects of emulsifiers and biopolymer thickeners. Food Chem. 141:2486-2494.
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. 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.
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.
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.
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.
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.
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. 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.
Pande, G., Akoh, C. C., and Shewfelt, R. L. 2012. Production of trans-free margarine with stearidonic acid soybean and high stearate soybean oils-based structured lipid. J. Food Sci. C1203-1210.
Akoh, C.C. 2012. Biocatalysis: modifying lipids to advance food industry and human health. Inform 445-449.
Kleiner, L., Vazquez, L., and Akoh, C.C. 2012. Lipase-catalyzed concentration of stearidonic acid in modified soybean oil by partial hydrolysis. J. Am. Oil Chem. Soc. 89:1999-2010.
Turan, D., Yesilcubuk, N.S., and Akoh, C.C. 2012. Production of human milk fat analogue containing docosahexaenoic and arachidonic acids. J. Agric. Food Chem. 60:4402-4407.
Vazquez, L., Kleiner, L., and Akoh, C.C. 2012. Concentration of stearidonic acid in free fatty acids form from modified soybean oil by selective esterification with dodecanol. J. Am. Oil Chem. Soc. 89:1655-1662.
Pande, G. and Akoh, C.C. 2012. Structured lipids in nutraceutical formulations. Inform 23:50-64.
Pande, G. and Akoh, C.C. 2012. Enzymatic synthesis of trans-free structured margarine fat analogues using stearidonic acid soybean and high stearate soybean oils. J. Am. Oil Chem. Soc. 89:1473-1484.
Rajasekar, D., Akoh, C.C., Martino, K.G., and MacLean, D.D. 2012. Physico-chemical characteristics of juice extracted by blender and mechanical press from pomegranate cultivars grown in Georgia. Food Chem. 133:1383-1393.
Kleiner-Shuhler, L., Vazquez, L., and Akoh, C.C. 2012. Increasing stearidonic acid (SDA) in modified soybean oil by lipase-mediated acidolysis. J. Am. Oil Chem. Soc. 89:1267-1275.
Deckelbaum, R.J., Calder, P.C., Harris, W.S., Akoh, C.C., Maki, K.C., Whelan, J., Banz, W.J., and Kennedy, E. 2012. Conclusions and recommendations from the symposium, heart healthy omega-3s for food: stearidonic acid (SDA) as a sustainable choice. J. Nutr. 142:641S-643S.
Decker, E.A., Akoh, C.C., and Wilkes R.S. 2012. Incorporation of (n-3) fatty acids in foods: challenges and opportunities. J. Nutr. 142:610S-613S.
Nagachinta, S. and Akoh, C.C. 2012. Enrichment of palm olein with long chain polyunsaturated fatty acids by enzymatic acidolysis. LWT-Food Sci. Technol. 46:29-35.
Vazquez, L. and Akoh, C.C. 2012. Enrichment of stearidonic acid in modified soybean oil by low temperature crystallisation. Food Chem. 130:147-155.
Teichert, S.A. and Akoh, C.C. 2011. Modifications of stearidonic acid soybean oil by enzymatic acidolysis for the production of human milk fat analogues. J Agric. Food Chem. 59:13300-13310.
Teichert, S.A. and Akoh, C.C. 2011. Characterization of stearidonic acid soybean oil enriched with palmitic acid produced by solvent-free enzymatic interesterification. J. Agric. Food Chem. 59:9588-9595.
Gold, I.L., Ukhun, M.E., and Akoh, C.C. 2011. Characterization of eutectic compositions of restructured palm olein, palm kernel oil and their mixtures. J. Am. Oil Chem. Soc. 88:1659-1667.
Vazquez, L. and Akoh, C.C. 2011. Concentration of stearidonic acid in free fatty acid and ethyl ester forms from modified soybean oil by winterization. J. Am. Oil Chem. Soc. 88:1775-1785.
Teichert, S.A. and Akoh, C.C. 2011. Stearidonic acid soybean oil enriched with palmitic acid at the sn-2 position by enzymatic interesterification for use as human milk fat analogues. J. Agric. Food Chem. 59:5692-5701.
Kleiner-Shuhler, L., Vazquez, L., and Akoh, C.C. 2011. Purification of stearidonic acid from modified soybean oil by argentation silica gel column chromatography. J. Am. Oil Chem. Soc. 88:1161-1171.
Kim, B.H., Akoh, C.C., and Lee, B.Y. 2010. The effects of high dietary lard on hypertension development in spontaneously hypertensive rats. J. Med. Food. 13:1263-1272.
Lee, G.C., Chepyshko, H., Chen, H.H., Chu, C.C., Chou, Y.F., Akoh, C.C., and Shaw, J.F. 2010. Genes and biochemical characterization of three novel chlorophyllase isozymes from Brassica oleracea. J Agric Food Chem. 58:8651-8657.
Vazquez, L. and Akoh, C.C. 2010. Fractionation of short and medium chain fatty acid ethyl esters from a blend of oils via ethanolysis and short-path distillation. J. Am. Oil Chem. Soc. 87:917-928.
Jennings, B.H., Shewfelt, R.L. and Akoh, C.C. 2010. Food applications of a rice bran oil structured lipid in fried sweet potato chips and an energy bar. J. Food Quality 33:679-692.
Shin, J.A., Akoh, C.C., and Lee, K.T. 2010. Physicochemical properties of lipase-catalyzed interesterified fat containing α-linolenic acid. J. Am. Oil Chem. Soc.87:647-657.
Shin, J.A., Akoh, C.C. and Lee, K.T. 2010. Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low –trans spreadable fat. Food Chem. 120:1-9.
Lee, J.H., Son, J.M., Akoh, C.C., Kim, M.R., and Lee, K.T. 2010. Optimized synthesis of 1,3-dioleoyl-2-palmitoylglycerol rich triacylglycerol via interesterification catalyzed by a lipase from Thermomyces lanuginosus. New Biotechnol. 27:38-45.
Li, D., Adhikari, P., Shin, J.A., Lee, J.H., Kim, Y.J., Zhu, X.M., Hu, J.N., Jin, J., Akoh, C.C., and Lee, K.T. 2010. Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil: comparison of batch and continuous reactor for production of zero trans shortening fats. LWT-Food Sci Technol. 43:458-464.
Pina-Rodriguez, A.M. and Akoh, C.C. 2010. Composition and oxidative stability of a structured lipid from amaranth oil in a milk-based infant formula. J. Food Sci. 75:C140-146.
Pande, G. and Akoh, C.C. 2010. Organic acids, antioxidant capacity, phenolic content and lipid characterizaion of Georgia-grown underutilized fruit crops. Food Chem. 120:1067-1075.
Zhu, X.M., Hu, J.N., Shin, J.A., Li, D., Jin, J., Adhikari, P., Akoh, C.C., Lee, J.H., Choi, S.W., and Lee, K.T. 2010. Enrichment of pinolenic acid at the sn-2 position of triacylglycerol molecules through lipase-catalyzed reaction. Int. J. Food Sci. Nutr. 61:138-148.
Jennings, B.H. and Akoh, C.C. 2010. Trans-free plastic shortenings prepared with palm stearin and rice bran oil structured lipid. J. Am. Oil Chem. Soc. 87:411-417.
Adhikari, P., Shin, J.A., Lee, J.H., Hu, J.N., Zhu, X.M., Akoh, C.C. and Lee, K.T. 2010. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J. Sci. Food Agric. 90:703-711.
Son, J.M., Lee, K.T., Akoh, C.C., Kim, M.R. Kim, M.J., and Lee, J.H. 2010. Optimization of tripalmitin-rich fractionation from palm stearin by response surface methodology. J. Sci. Food Agric. 90:1520-1526.
Lumor, S.E., Pina-Rodriguez, A.M., Shewfelt, R.L. and Akoh, C.C. 2010. Physical and sensory attributes of a trans-free spread formulated with a blend containing a structured lipid, palm mid-fraction, and cottonseed oil. J. Am. Oil Chem. Soc. 87:69-74.
Adhikari, P., Zhu, X.M., Gautam, A., Shin, J.A., Hu, J.N., Lee, J.H., Akoh, C.C., and Lee. K.T. 2010. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin. Food Chem. 119:1332-1338.
Chou, H.H., Chang, S.W., Lee, G.C., Chen, Y.S., Yeh, T., Akoh, C.C. and Shaw, J.F. 2010. Site-directed mutagenesis improves the thermostability of a recombinant Picrophilus torridus trehalose synthase and efficiency for the production of trehalose from sweet potato starch. Food Chem. 119:1017-1022.
Pande, G. and Akoh, C.C. 2009. Antioxidant capacity and lipid characterization of six Georgia-grown pomegranate cultivars. J. Agric. Food Chem. 57:9427-9436.
Pina-Rodriguez, A.M. and Akoh, C.C. 2009. Synthesis and characterization of a structured lipid from amaranth oil as partial fat substitute in milk-based infant formula. J. Agric. Food Chem. 57:6748-6756.
Pina-Rodriguez, A.M. and Akoh, C.C. 2009. Enrichment of amaranth oil with ethyl palmitate at the sn-2 position by chemical and enzymatic synthesis. J. Agric. Food Chem. 57:4657-4662.
Jennings, B.H. and Akoh, C.C. 2009. Characterization of a rice bran oil structured lipid. J. Agric. Food Chem. 57:3346-3350.
Shin, J.A, Akoh, C.C., and Lee, K.T. 2009. Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor. J. Agric. Food Chem. 57:888-900.
Jennings, B.H. and Akoh, C.C. 2009. Effectiveness of natural versus synthetic antioxidants in a rice bran oil-based structured lipid. Food Chem. 114:1456-1461.
Chang, S.W., Yang, C.J., Chen, F.Y., Akoh, C.C., and Shieh, C.J. 2009. Optimized synthesis of lipase-catalyzed L-ascorbyl laurate by Novozym® 435. J. Mol. Cat. B: Enzymatic 56:7-12.
Dulebohn, R.V., Yi, W., Srivastava, A., Akoh, C.C., Krewer, G., and Fischer, J.G. 2008. Effects of blueberry (Vacicinium ashei) on DNA damage, lipid peroxidation, and phase II enzyme activities in rats. J. Agric. Food Chem. 56:11700-11706.
Lumor, S.E. and Akoh, C.C. 2008. Esterification and hydrolytic activities of Candida rugosa lipase isoform1 (LIP 1) immobilized on Celite 545, Duolite A7, and Sephadex G-25. J. Agric. Food Chem. 56:10396-10398.
Lumor, S.E., Kim, B.H., and Akoh, C.C. 2008. Optimization of solid fat content and crystal properties of a trans-free structured lipid by blending with palm midfraction. J. Agric. Food Chem. 56:9294-9298.
Akoh, C.C., Chang, S.W., Lee, G.C., and Shaw, J.F. 2008. Biocatalysis for the production of industrial products and functional foods from agricultural produce. J. Agric. Food Chem. 56:10445-10451.
Kim, B.H., Lumor, S.E., and Akoh, C.C. 2008. Trans-free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids. J. Agric. Food Chem. 56:8195-8205.
Lee, J.H., Akoh, C.C., Himmelsbach, D.S., and Lee, K.T. 2008. Preparation of interesterified plastic fats from fats and oils free of trans fatty acid. J. Agric. Food Chem. 56:4039-4046.
Shaw, J.F., Chang, S.W., Lin, S.C., Wu, T.T., Ju, H.Y., Akoh, C.C., Chang, R.H., and Shieh, C.J. 2008. Continuous enzymatic synthesis of biodiesel with Novozym 435. Energy Fuels 22:840-844.
Lee, J.H., Akoh, C.C., and Lee, K.T. 2008. Physical properties of trans-free bakery shortening produced by lipase-catalyzed interesterification. J. Am. Oil Chem. Soc. 85:1-11.
Kim, B.H., Sandock, K.D., Robertson, T.P., Lewis, S.J. and Akoh, C.C. 2008. Dietary effects of sesame oil-based structured lipids and phytosteryl esters on blood lipid profiles and cardiovascular parameters in spontaneously hypertensive rats. Lipids 43:55-64.
Vu, P.L., Shin, J.A., Lee, Y.J., Nam, H.Y., Lee, J.H., Akoh, C.C., and Lee, K.T. 2008. Development and characterization of structured lipids containing capric and conjugated linoleic acids as functional dietary lipid molecules. Intl. J. Food Sci. Nutr. 59:95-104.
Maduko, C.O., Park, Y.W., and Akoh, C.C. 2008. Characterization and oxidative stability of structured lipids: infant milk fat analog. J. Am. Oil Chem. Soc. 85:197-204.
Lee, J.H., Jones, K.C., Foglia, T.A., Lee, C.R., Akoh, C.C. and Lee, K.T. 2008. High performance liquid chromatographic separation of interesterified palm oil with tributyrin. LWT-Food Sci. Technol. 41:1446-1451.
Alim, M.A., Lee, J.H., Akoh, C.C., Choi, M.S., Jeon, M.S., Shin, J.A., and Lee, K.T. 2008. Enzymatic transesterification of fractionated rice bran oil with conjugated linoleic acid: optimization by response surface methodology. LWT – Food Sci. Technol. 41:764-770.
Alim, M.A., Lee, J.H., Shin, J.A., Lee, Y.J., Choi, M.S., Akoh, C.C., and Lee, K.T. 2008. Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology. Food Chem. 106:712-719.
Lumor, S.E., Jones, K.C., Ashby, R., Strahan, G., Kim, B.H., Lee, G.C., Shaw, J.F., Kays, S.E., Chang, S.W., Foglia, T.A. and Akoh, C.C. 2007. Synthesis and characterization of canola oil-stearic acid-based trans-free structured lipids for possible margarine application. J. Agric. Food Chem. 55:10692-10702.
Akoh, C.C., Chang, S.W., Lee, G.C., and Shaw, J.F. 2007. Enzymatic approach to biodiesel production. J. Agric. Food Chem. 55:8995-9005.
Kim, B.H., Sandock, K.D., Robertson, T.P., Lewis, S.J. and Akoh, C.C. 2007. Dietary effects of structured lipids and phytosteryl esters on cardiovascular function in spontaneously hypertensive rats. J. Cardiovasc. Pharmacol. 50:176-186.
Lee, J.H., Akoh, C.C., and Lee, K.T. 2007. Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterification. J. Food Sci. 72:E368-374.
Srivastava, A., Akoh, C.C., Fischer, J. and Krewer, G. 2007. Effect of anthocyanins fractions from selected cultivars of Georgia-grown blueberries on apoptosis and phase-II enzymes. J. Agric. Food Chem. 55:3180-3185.
Lee, J.H., Yu, F., Vu, P.L., Choi, M.S., Akoh, C.C. and Lee, K.T. 2007. Compositional study on rice bran oil after lipase-catalyzed glycerolysis and solvent fractionations. J. Food Sci. 72:C163-C-167.
Srivastava, A., Akoh, C.C., Yi, W., Fischer, J. and Krewer, G. 2007. Effect of storage conditions on the biological activity of phenolic compounds of blueberry extract packed in glass bottles. J. Agric. Food Chem. 55:2705-2713.
Maduko, C.O., Akoh, C.C. and Park, Y.W. 2007. Enzymatic production of infant milk fat analogs containing palmitic acid: optimization of reactions by response surface methodology. J. Dairy Sci. 90:2147-2154.
Vu, P.L., Park, R.K., Lee, Y.J., Kim, Y.M., Nam, H.Y., Lee, J.H., Akoh, C.C. and Lee, K.T. 2007. Two-step production of oil enrinched in conjugated linoleic acids and diacylglycerol. J. Am. Oil Chem. Soc. 84:123-128.
Karaali, A., Sahin, N. and Akoh, C.C. 2007. Marine oils in infant formulae. Inform 18:17-19.
Maduko, C.O., Akoh, C.C. and Park, Y.W. 2007. Enzymatic interesterification of tripalmitin with vegetable oil blends for formulation of caprine milk infant formula analogs. J. Dairy Sci. 90:594-601.
Kim, B.H. and Akoh, C.C. 2006. A healthy cold-spreadable butter. Inform 17:547-548.
Srivastava, A., Akoh, C.C., Chang, S.W., Lee, G.C. and Shaw, J.F. 2006. Candida rugosa lipase LIP1-catalyzed transesterification to produce human milk fat substitute. J. Agric. Food Chem. 54:5175-5181.
Kim, B.H. and Akoh, C.C. 2006. Modeling and optimization of lipase-catalyzed synthesis of phytosteryl esters of oleic acid by response surface methodology. Food Chem. 102:336-342.
Kim, B.H. and Akoh, C.C. 2006. Characteristics of structured lipid prepared by lipase-catalyzed acidolysis of roasted sesame oil and caprylic acid in a bench-scale packed bed reactor. J. Agric. Food Chem. 54:5132-5141.
Lee, J.H., Lee, K.T., Akoh, C.C. and Kim, M.R. 2006. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid. J. Agric. Food Chem. 54:5416-5421.
Yi, W., Akoh, C.C., Fischer, J. and Krewer, G. 2006. Absorption of anthocyanins from blueberry extracts by Caco-2 human intestinal cell monolayers. J. Agric. Food Chem. 54:5651-5658.
Sahin, N., Akoh, C.C. and Karaali, A. 2006. Human milk fat substitutes containing omega-3 fatty acids. J. Agric. Food Chem. 54:3717-3722.
Chang, S.W., Shieh, C.J., Lee, G.C., Akoh, C.C. and Shaw, J.F. 2006. Optimized growth kinetics of Pichia pastoris and recombinant Candida rugosa LIP1 production by RSM. J. Mol. Microbiol Biotechnol. J. Mol. Microbiol Biotechnol. 11(1-2):28-40.
Yi, W., Akoh, C.C., Fischer, J. and Krewer, G. 2006. Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis. Food Res. Int. 39:628-638.
Yi, W., Fischer, J. and Akoh, C.C. 2005. Study of anticancer activities of muscadine grape phenolics in vitro. J. Agric. Food Chem. 53:8804-8812.
Yi, W., Fischer, J., Krewer, G. and Akoh, C.C. 2005. Phenolic compounds from blueberries can inhibit colon cancer cell proliferation and induce apoptosis. J. Agric . Food Chem. 53:7320-7329.
Lumor, S.E. and Akoh, C.C. 2005. Incorporation of gamma-linolenic and linoleic acids into a palm kernel oil/palm olein blend. Eur. J. Lipid Sci. Technol. 107:447-454.
Lumor, S.E. and Akoh, C.C. 2005. Enzymatic incorporation of stearic acid into a blend of palm olein and palm kernel oil: optimization by response surface methodology. J. Am. Oil Chem. Soc. 82:421-426.
Sahin, N., Akoh, C.C. and Karaali, A. 2005. Lipase-catalyzed acidolysis of tripalmitin with hazelnut oil fatty acids and stearic acid to produce human milk fat substitutes. J. Agric. Food Chem. 53:5779-5783.
Sahin, N., Akoh, C.C. and Karaali, A. 2005. Enzymatic production of human milk fat substitutes containing γ-linolenic acid: optimization of reactions by response surface methodology. J. Am. Oil Chem. Soc. 82:549-557.
Kim, B.H., Shewfelt, R.L., Lee, H. and Akoh, C.C. 2005. Sensory evaluation of butterfat-vegetable oil blend spread prepared with structured lipid containing canola oil and caprylic acid. J. Food Sci. 70:S406-412.
Agyare, K.K., Addo, K., Xiong, Y.L. and Akoh, C.C. 2005. Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. J. Cereal Sci. 42:323-330.
Kim, B.H. and Akoh, C.C. 2005. Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid. J. Agric. Food Chem. 53:4954-4961.
Lai, O.M., Low, C. T. and Akoh, C. C. 2005. Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed reactor. Food Chem. 92:527-533.
Stintzing, F.C., Herbach, K.M., Mosshammer, M.R., Carle, R., Yi, W., Sellappan, S., Akoh, C.C., Bunch, R. and Felker, P. 2005. Color, betalain pattern and antioxidant properties of cactus pear (Opuntia sp.) clones. J. Agric. Food Chem. 53:442-451.
Akoh, C.C., Lee, G.C., Liaw, Y.C. Huang, T.H. and Shaw, J.F. 2004. GDSL family of serine esterases/lipases. Prog. Lipid Res. 43(6):534-552.
Akoh, C.C., Lee, G.C. and Shaw, J.F. 2004. Protein engineering and applications of Candida rugosa lipase isoforms. Lipids 39(6):513-526.
Agyare, K.K., Xiong, Y.L., Addo, K. and Akoh, C.C. 2004. Dynamic rheological and thermal properties of soft wheat flour dough containing structured lipid. J. Food Sci. 69:297-302.
Shah, A., Akoh, C.C., Toledo, R.T. and Corredig, M. 2004. Isolation of a phospholipid fraction from inedible egg. J. Supercritical Fluids 30(3):303-313.
Akoh, C.C. 2004. The quest for healthful and functional lipids. Inform 15(7):483-485.
Yamaguchi, I., Akoh, C.C. and Lai, O.M. 2004. Modification of fish oil by Lipozyme TL IM to produce structured lipid. J. Food Lipids 11(1):65-73.
Osborn, H.T. and Akoh, C.C. 2004. Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions. Food Chem. 84(3):451-456.
Fajardo, A.R., Akoh, C.C. and Lai, O.M. 2003. Lipase-catalyzed incorporation of n-3 polyunsaturated fatty acids into palm oil. J. Am. Oil Chem. Soc. 80(12):1197-1200.
Osborn, H.T. and Akoh, C.C. 2003. Effects of natural antioxidants on iron-catalyzed lipid oxidation of structured lipid-based emulsions. J. Am. Oil Chem. Soc. 80(9):847-852.
Osborn-Barnes, H.T. and Akoh, C.C. 2003. Effects of a-tocopherol, b-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions. J. Agric. Food Chem. 51(23):6856-6860.
Osborn-Barnes, H.T. and Akoh, C.C. 2003. Copper-catalyzed oxidation of a structured lipid-based emulsion containing α-tocopherol and citric acid: influence of pH and NaCl. J. Agric. Food Chem. 51(23):6851-6855.
Pastrana-Bonilla, E., Akoh, C.C., Sellappan, S. and Krewer, G. 2003. Phenolic content and antioxidant capacity of muscadine grapes. J. Agric. Food Chem. 51(18):5497-5503.
Osborn, H.T., Shewfelt, R.L. and Akoh, C.C. 2003.Sensory evaluation of a nutritional beverage containing canola oil/caprylic acid structured lipid. J. Am. Oil Chem. Soc. 80:357-360.
Sellappan, S. and Akoh, C.C. 2002. Lipase-catalyzed synthesis of structured lipids in polar solvent. J. Food Lipids 9:239-246.
Sellappan, S. and Akoh, C.C. 2002. Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. J. Agric. Food Chem. 50(19):5338-5342.
Fomuso, L.B., Corredig, M. and Akoh, C.C. 2002. Metal-catalyzed oxidation of a structured lipid model emulsion. J. Agric. Food Chem. 50(24):7114-7119.
Osborn, H.T. and Akoh, C.C. 2002. Enzymatically modified beef tallow as a substitute for cocoa butter. J. Food Sci. 67(7):2480-2485.
Osborn, H.T. and Akoh, C.C. 2002. Structured lipids: novel fats with medical, nutraceutical, and food applications. Comprehensive Rev. Food Sci. Food Safety. 3:93-103.
Fomuso, L.B., Corredig, M. and Akoh, C.C. 2002. Effect of emulsifier on oxidation properties of fish oil‑based structured lipid emulsions. J. Agric. Food Chem. 50(10):2957-2961.
Akoh, C.C. Structured lipids. 2002. U.S. Patent 6,369,252.
Sellappan, S., Akoh, C.C. and Krewer, G. 2002. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J. Agric. Food Chem. 50(8):2432-2438.
Fomuso, L.B. and Akoh, C.C. 2002. Lipase‑catalyzed acidolysis of olive oil and caprylic acid in a bench‑scale packed bed bioreactor. Food Research International 35(1):15-21.
Fomuso, L.B. and Akoh, C.C. 2001. Structured lipids: their food applications and physical property testing methods. Food Sci. Biotechnol. 10(6):690-698.
Fomuso, L.B. and Akoh, C.C. 2001. Enzymatic modification of high‑laurate canola to produce margarine fat. J. Agric. Food Chem. 49(9):4482‑4487.
Fomuso, L.B., Corredig, M. and Akoh, C.C. 2001. A comparative study of mayonnaise and Italian dressing prepared with lipase‑catalyzed transesterified olive oil and caprylic acid. J. Am. Oil Chem. Soc. 78(7):771‑774.
Akoh, C.C. and Reynolds, A.E. 2001. Recovery of used frying oils. U.S. Patent 6,187,355.
Sellappan, S. and Akoh, C.C. 2001. Synthesis of structured lipids by transesterification of trilinolein catalyzed by Lipozyme IM60. J. Agric. Food Chem. 49(4):2071‑2076.
Lin, S., Akoh, C.C. and Reynolds, A.E. 2001. Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment. Food Research International 34:159‑166.
Akoh, C.C. and Moussata, C.O. 2001. Characterization and oxidative stability of enzymatically produced fish and canola oil‑based structured lipids. J. Am. Oil Chem. Soc. 78 (1):25‑30.
Jennings, B.H. and Akoh, C.C. 2001. Lipase catalyzed modification of fish oil to incorporate capric acid. Food Chem. 72 (3):273‑278.
Yankah, V.V. and Akoh, C.C. 2000. Batch enzymatic synthesis, characterization and oxidative stability of DHA‑containing structured lipids. J. Food Lipids 7:247‑261.
Lee, K.T. Akoh, C.C., Flatt, W.P. and Lee, J.H. 2000. Nutritional effects of enzymatically modified soybean oil with caprylic acid versus physical mixture analogue in obese Zucker rats. J. Agric. Food Chem. 48(11):5696‑5701.
Sellappan, S. and Akoh, C.C. 2000. Enzymatic acidolysis of tristearin with lauric and oleic acids to produce coating lipids. J. Am. Oil Chem. Soc. 77(11):1127‑1133.
Jennings, B.H. and Akoh, C.C. 2000. Lipase‑catalyzed modification of rice bran oil to incorporate capric acid. J. Agric. Food Chem. 48:4439‑4443.
Jennings, B.H., Eun, J.B. and Akoh, C.C. 2000. Lipase‑catalyzed modification of sesame oil to incorporate capric acid. J. Food Lipids 7:21‑30.
Yankah, V.V. and Akoh, C.C. 2000. Lipase‑catalyzed acidolysis of tristearin with oleic or caprylic acids to produce structured lipids. J. Am. Oil Chem. Soc. 77(5):495‑500.
Xu, X., Fomuso, L.B. and Akoh, C.C. 2000. Synthesis of structured triacylglycerols by lipase‑catalyzed acidolysis in a packed bed bioreactor. J. Agric. Food Chem. 48:3‑10.
Xu, X., Fomuso, L.B., and Akoh, C.C. 2000. Modification of menhaden oil by enzymatic acidolysis to produce structured lipids: optimization by response surface design in a packed bed reactor. J. Am. Oil Chem. Soc. 77(2):171‑176.
Jennings, B.H. and Akoh, C.C 1999. Enzymatic modification of triacylglycerols of high eicosapentaenoic and docosahexaenoic acids content to produce structured lipids. J. Am. Oil Chem. Soc. 76 (10):1133‑1137.
Lin, S., Akoh, C.C. and Reynolds, A.E. 1999. Determination of optimal conditions for selected adsorbent combinations to recover used frying oils. J. Am. Oil Chem. Soc.76 (6):739‑744.
Lee, K.T., Akoh, C.C. and Dawe, D.L. 1999. Effects of structured lipid containing omega‑3 and medium chain fatty acids on serum lipids and immunological variables in mice. J. Food Biochem. 23 (2):197‑208.
Lee, K.T. and Akoh, C.C. 1998. Solvent‑free enzymatic synthesis of structured lipids from peanut oil and caprylic acid in a stirred tank batch reactor. J. Am. Oil Chem. Soc. 75 (11):1533‑1537.
Seriburi, V. and Akoh, C.C. 1998. Enzymatic interesterification of lard and high oleic sunflower oil with Candida antarctica lipase to produce plastic fats. J. Am. Oil Chem. Soc. 75 (10):1339‑1345.
Lee, K.T. and Akoh, C.C. 1998. Immobilization of lipases on clay, Celite 545, diethylaminoethyl‑ and carboxymethyl‑Sephadex and their interesterification activity. Biotechnol. Tech. 12(5): 381‑384.
Moussata, C.O. and Akoh, C.C. 1998. Influence of lipase‑catalyzed interesterification on the oxidative stability of melon seed oil triacylglycerols. J. Am. Oil Chem. Soc. 75 (9):1155‑1159.
Seriburi, V. and Akoh, C.C. 1998. Enzymatic interesterification of triolein and tristearin: chemical structure and differential scanning calorimetric analysis of the products. J. Am. Oil Chem. Soc. 75 (6):711‑716.
Akoh, C.C. and Moussata, C.O. 1998. Lipase‑catalyzed modification of borage oil: incorporation of capric and eicosapentaenoic acids to form structured lipids. J. Am. Oil Chem. Soc. 75(6):697‑701.
Akoh, C.C., Long, K.D., Flatt, W.P., Rose, B.S. and Martin, R.J. 1998. Effects of a structured lipid, Captex, and a protein based fat replacer, Simplesse on energy metabolism, body weight and serum lipids in lean and obese Zucker rats. J. Nutr. Biochem. 9(5):267‑275.
Lin, S., Akoh, C.C. and Reynolds, A.E. 1998. The recovery of used frying oils with various adsorbents. J. Food Lipids. 5:1‑16.
Seriburi, V. and Akoh, C.C. 1998. Enzymatic transesterification of triolein and stearic acid and solid fat content of their products. J. Am. Oil Chem. Soc. 75(4):511‑516.
Lee, K‑T. and Akoh, C.C. 1998. Characterization of enzymatically synthesized structured lipids containing eicosapentaenoic, docosahexaenoic, and caprylic acids. J. Am. Oil Chem. Soc. 75(4):495‑499.
Fomuso, L.B. and Akoh, C.C. 1998. Structured lipids: lipase‑catalyzed interesterification of tricaproin and trilinolein. J. Am. Oil Chem. Soc. 75(3):405‑410.
Lee, K.T. and Akoh, C.C. 1998. Structured lipids: synthesis and applications. Food Rev. Int. 14(1):17‑34.
Akoh, C.C. 1998. Fat replacers. IFT Scientific Status Summary. Food Technol. 52 (3):47‑53.
Akoh, C.C. and Yee, L.N. 1998. Lipase‑catalyzed transesterification of primary terpene alcohols with vinyl esters in organic media. J. Mol. Catalysis B: Enzymatic 4 (3):149‑153.
Akoh, C.C. and Yee, L.N. 1997. Enzymatic synthesis of position‑specific low‑calorie structured lipids. J. Am. Oil Chem. Soc. 74 (11):1409‑1413.
Wu, W‑h., Lillard, D.A. and Akoh, C.C. 1997. Direct saponification: a simple and rapid method for determination of total cholesterol and fatty acid composition of aquatic foods. J. Food Lipids 4 (2):97‑107.
Akoh, C.C. 1997. Making new structured fats by chemical reaction and enzymatic modification. Lipid Technol. 9(3):61‑66.
Lee, K‑T. and Akoh, C.C. 1997. Effects of selected substrate forms on the synthesis of structured lipids by two immobilized lipases. J. Am. Oil Chem. Soc. 74(5):579‑584.
Wu, W‑h., Akoh, C.C. and Phillips, R.S. 1997. Stereoselective acylation of dl‑menthol in organic solvents by an immobilized lipase from Pseudomonas cepacia with vinyl propionate. J. Am. Oil Chem. Soc. 74(4):435‑439.
Fomuso, L.B. and Akoh, C.C. 1997. Enzymatic modification of triolein: incorporation of caproic and butyric acids to produce reduced‑calorie structured lipids. J. Am. Oil Chem. Soc. 74(3):269‑272.
Yee, L.N., Akoh, C.C. and Phillips, R.S. 1997. Lipase PS‑catalyzed transesterification of citronellyl butyrate and geranyl caproate: effect of reaction parameters. J. Am. Oil Chem. Soc. 74(3):255‑260.
Moussata, C.O. and Akoh, C.C. 1997. Lipase‑catalyzed incorporation of oleic acid into melon seed oil. J. Am. Oil Chem. Soc. 74(2):177‑179.
Akoh, C.C. 1996. New developments in low calorie fats and oils substitutes. J. Food Lipids 3(4):223‑232.
Shieh, C.‑J., Akoh, C.C. and Koehler, P.E. 1996. Optimizing low fat peanut spread containing sucrose polyester. J. Food Sci. 61(6):1227‑1229.
Wu, W‑h., Akoh, C.C. and Phillips, R.S. 1996. Lipase‑catalyzed acylation of menthol with vinyl acetate in organic media. J. Food Lipids 3(3):189‑198.
Yee, L.N. and Akoh, C.C. 1996. Enzymatic synthesis of geranyl acetate by transesterification with acetic anhydride as acyl donor. J. Am. Oil Chem. Soc. 73(11):1379‑1384.
Shieh, C.‑J., Akoh, C.C. and Yee, L.N. 1996. Optimized enzymatic synthesis of geranyl butyrate with lipase AY from Candida rugosa. Biotechnol. Bioeng. 51(3):371‑374.
Lee, K‑T. and Akoh, C.C. 1996. Immobilized lipases catalyzed production of structured lipids with eicosapentaenoic acid at specific positions. J. Am. Oil Chem. Soc. 73(5):611‑615.
Akoh, C.C., Jennings, B.H. and Lillard, D.A. 1996. Enzymatic modification of evening primrose oil: incorporation of n‑3 polyunsaturated fatty acids. J. Am. Oil Chem. Soc. 73(8): 1059‑1062.
Shieh, C.‑J., Akoh, C.C. and Koehler, P.E. 1996. Formulation and optimization of sucrose polyester physical properties using mixture response surface methodology. J. Am. Oil Chem. Soc. 73(4):455‑460.
Huang, K‑h. and Akoh, C.C. 1996. Enzymatic synthesis of structured lipids: Transesterification of triolein and caprylic acid ethyl ester. J. Am. Oil Chem. Soc. 73(2): 245‑250.
Divino, G.L., Koehler, P.E. and Akoh, C.C. 1996. Enzymatic and autoxidation of defatted peanuts. J. Food Sci. 61(1):112‑120.
Huang, K‑h. and Akoh, C.C. 1996. Optimization and scale‑up of enzymatic synthesis of structured lipids using RSM. J. Food Sci. 61(1):137‑141.
Wu, W‑h., Akoh, C.C. and Phillips, R.S. 1996. Lipase‑catalyzed stereoselective esterification of DL‑menthol in organic solvents using acid anhydrides as acylating agents. Enzyme Microb. Technol. 18(7):536‑539.
Shieh, C.‑J., Koehler, P.E. and Akoh, C.C. 1996. Optimization of sucrose polyester synthesis using response surface methodology. J. Food Sci. 61(1):97‑100.
Akoh, C.C. and Sista, R.V. 1995. Enzymatic modification of borage oil: incorporation of eicosapentaenoic acid. J. Food Lipids. 2(4):231‑238.
Akoh, C.C. and Huang, K‑h. 1995. Enzymatic synthesis of structured lipids: transesterification of triolein and caprylic acid. J. Food Lipids. 2(4):219‑230.
Yee, L.N., Akoh, C.C. and Phillips, R.S. 1995. Pseudomonas sp. lipase catalyzed synthesis of geranyl esters by transesterification. J. Am. Oil Chem. Soc. 72(11):1407‑1408.
Akoh, C.C., Jennings, B.H. and Lillard, D.A. 1995. Enzymatic modification of trilinolein: incorporation of n‑3 polyunsaturated fatty acids. J. Am. Oil Chem. Soc. 72(11): 1317‑1321.
Akoh, C.C. 1995. Structured lipids ‑ enzymatic approach. Inform. 6 (9):1055‑1061.
Addo, K., Slepak, M. and Akoh, C.C. 1995. Effects of sucrose fatty acid esters and blends on alveograph characteristics of wheat flour doughs J. Cereal Sci. 22:123‑127.
Akoh, C.C. 1995. Lipid‑based fat substitutes. Crit. Rev. Food Sci. Nutr. 35(5):405‑430.
Chase, G.W., Akoh, C.C. and Eitenmiller, R.R. 1995. Liquid chromatographic method for the concurrent analysis of sucrose polyester, vitamin A palmitate and β‑carotene in margarine.J. Liquid Chrom. 18(15): 3129‑3138.
Chase, G.W., Akoh, C.C. and Eitenmiller, R.R. 1995. Liquid chromatographic analysis of sucrose polyester in salad dressing using evaporative light scattering mass detection. J. AOAC Intl. 78 (5):1324‑1327.
Shieh, C.‑J., Akoh, C.C. and Koehler, P.E. 1995. Four‑factor response surface optimization of the enzymatic modification of triolein to structured lipids. J. Am. Oil Chem. Soc. 72(6): 619‑623.
Yee, L.N., Akoh, C.C. and Phillips, R.S. 1995. Terpene ester synthesis by lipase‑catalyzed transesterification. Biotechnol. Lett. 17 (1):67‑70.
Huang, K‑h., Akoh, C.C. and Erickson, M.C. 1994. Enzymatic modification of melon seed oil: Incorporation of eicosapentaenoic acid. J. Agric. Food Chem. 42:2646‑2648.
Huang, K‑h. and Akoh, C.C. 1994. Lipase‑catalyzed incorporation of n‑3 PUFAs into vegetable oils. J. Am. Oil Chem. Soc. 71:1277‑1280.
Chase, G.W., Akoh, C.C. and Eitenmiller, R.R. 1994. Evaporative light scattering mass detection for HPLC analysis of sucrose polyester blends in cooking oils. J. Am. Oil Chem. Soc. 71:1273‑1276.
Claon, P.A. and Akoh, C.C. 1994. Lipase‑catalyzed synthesis of primary terpenyl acetates by transesterification: study of reaction parameters. J. Agric. Food Chem. 42:2349‑2352.
Chase, G.W., Akoh, C.C. and Eitenmiller, R.R. 1994. Analysis of tocopherols in vegetable oils by HPLC: Comparison of fluorescence and evaporative light scattering detection. J. Am. Oil Chem. Soc. 71(8):877‑880.
Claon, P.A. and Akoh, C.C. 1994. Effect of reaction parameters on SP435 lipase‑catalyzed synthesis of citronellyl acetate in organic solvent. Enzyme Microb. Technol. 16(10):835‑838.
Akoh, C.C., Nwosu, C.V., Lukefahr, S.D. and Rao, D.R. 1994. Fatty acid composition of total lipids and glycerophospholipids of New Zealand White rabbit lean muscle tissue. Prof. Anim. Sci. 10(1): 40‑45.
Claon, P.A. and Akoh, C.C. 1994. Enzymatic synthesis of geranyl acetate in n‑hexane with Candida antarctica lipases. J. Am. Oil Chem. Soc. 71(6):575‑578.
Grossman, B.M., Akoh, C.C., Hobbs, K.K. and Martin, R.J. 1994. Effects of a fat substitute, sucrose polyester, on food intake, body composition and serum factors in lean and obese Zucker rats. Obesity Research. 2(3):271‑278.
Claon, P.A. and Akoh, C.C. 1994. Lipase‑catalyzed synthesis of terpene esters by transesterification in n‑hexane. Biotechnol. Lett. 16(3): 235‑240.
Akoh, C.C. 1994. Enzymatic synthesis of acetylated glucose fatty acid ester in organic solvent. J. Am. Oil Chem. Soc. 71(3):319‑323.
Akoh, C.C. 1994. Oxidative stability of fat substitutes and vegetable oils by the Oxidative Stability Index method. J. Am. Oil Chem. Soc. 71(2):211‑216.
Akoh, C.C. and Mutua, L.N. 1994. Synthesis of alkyl glycoside fatty acid esters: Effect of reaction parameters and the incorporation of n‑3 polyunsaturated fatty acids. Enzyme Microb. Technol. 16 (2):115‑119.
Claon, P.A. and Akoh, C.C. 1993. Enzymatic synthesis of geraniol and citronellol esters by direct esterification in n‑hexane. Biotechnol. Lett. 15 (12):1211‑1216.
Akoh, C.C. 1993. Lipase‑catalyzed synthesis of partial glyceride. Biotechnol. Lett. 15(9): 949‑954.
Mutua, L.N. and Akoh, C.C. 1993. Lipase‑catalyzed modification of phospholipids: Incorporation of n‑3 fatty acids into biosurfactants. J. Am. Oil Chem. Soc. 70:125‑128.
Mutua, L.N. and Akoh, C.C. 1993. Synthesis of alkyl glycoside fatty acid esters in nonaqueous media by Candida sp. lipase. J. Am. Oil Chem. Soc. 70: 43‑46.
Akoh, C.C. and Hearnsberger, J.O. 1992. Fatty acid profiles of farm‑raised catfish fillet: Total lipids and phospholipid classes. J. Aquatic Food Product Technol. 1(2): 43‑55.
Chapkin, R. S., Akoh, C. C. and Lewis, R. E. 1992. Dietary fish oil modulation of in vivo peritoneal macrophage leukotriene production and phagocytosis. J. Nutr. Biochem. 3:599‑604.
Akoh, C.C. and Nwosu, C.V. 1992. Fatty acid composition of melon seed oil lipids and phospholipids. J. Am. Oil Chem. Soc. 69:314‑316.
Akoh, C.C., Cooper, C. and Nwosu, C.V. 1992. Lipase G catalyzed synthesis of monoglycerides in organic solvent and analysis by HPLC. J. Am. Oil Chem. Soc. 69:257‑260.
Akoh, C.C. and Nwosu, C.V. 1992. Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters. J. Am. Oil Chem. Soc. 69:14‑19.
Akoh, C.C. 1992. Emulsification properties of polyesters and sucrose ester blends: I: Carbohydrate fatty acid polyesters. J. Am. Oil Chem. Soc. 69:9‑13.
Akoh, C.C. and Swanson, B.G. 1991. Absorbability and weight gain by mice fed methyl glucoside fatty acid polyesters: Potential fat substitutes. J. Nutr. Biochem. 2:652‑655.
Chapkin, R.S., Akoh, C.C. and Miller, C.C. 1991. Influence of dietary n‑3 fatty acids on macrophage glycerophospholipid molecular species and peptidoleukotriene synthesis. J. Lipid Res. 32:1205‑1213.
Akoh, C.C. and Hearnsberger, J.O. 1991. Effect of catfish and salmon diet on platelet phospholipid and blood clotting in healthy men. J. Nutr. Biochem. 2:329‑333.
Meyer, R.S., Akoh, C.C., Swanson, B.G., Winter, D.B., Root, J.M. and Campbell, M.L. 1990. Polysaccharide fatty acid polyester fat substitutes. U.S. Patent 4, 973,489.
Akoh, C.C. and Chapkin, R.S. 1990. Composition of mouse peritoneal macrophage phospholipid molecular species. Lipids 25:613‑617.
Akoh, C.C. and Hearnsberger, J.O. 1990. Comparison of the effects of catfish and salmon diets on lipid metabolism in young men. MAFES Tech. Bull. 173:1‑6.
Akoh, C.C. and Swanson, B.G. 1990. Optimized synthesis of sucrose polyesters: Comparison of physical properties of sucrose polyesters, raffinose polyesters and salad oils. J. Food Sci. 55:236‑243.
Akoh, C.C. and Swanson, B.G. 1989. Preparation of trehalose and sorbitol fatty acid polyesters by interesterification. J. Am. Oil Chem. Soc. 66:1581‑1587.
Akoh, C.C. and Swanson, B.G. 1989. Synthesis and properties of alkyl glycoside and stachyose fatty acid polyesters. J. Am. Oil Chem. Soc. 66:1295‑1301.
Akoh, C.C. and Swanson, B.G. 1989. Preliminary raffinose polyester and methyl glucoside polyester feeding trials with mice. Nutrition Reports International. 39:659‑666.
Akoh, C.C. and Swanson, B.G. 1988. Base‑catalyzed transesterification of vegetable oils. J. Food Proc. Pres. 12:139‑149.
Croteau, R., Munk, S.L., Akoh, C.C., Fisk, H.J. and Satterwhite, D.M. 1987. Biosynthesis of the sesquiterpene patchoulol from farnesyl pyrophosphate in leaf extracts of Pogostemon cablin (Patchouli): Mechanistic considerations. Arch. Biochem. Biophys. 256:56‑68.
Akoh, C.C. and Swanson, B.G. 1987. One‑stage synthesis of raffinose fatty acid polyesters. J. Food Sci. 52:1570‑1576.
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