{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T14:00:58Z","timestamp":1774015258048,"version":"3.50.1"},"reference-count":75,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,2,7]],"date-time":"2026-02-07T00:00:00Z","timestamp":1770422400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006111","name":"Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006111","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007689","name":"Universidade de Aveiro","doi-asserted-by":"publisher","award":["UID\/50006"],"award-info":[{"award-number":["UID\/50006"]}],"id":[{"id":"10.13039\/100007689","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018886","name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100018886","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2026,4]]},"DOI":"10.1016\/j.foodchem.2026.148321","type":"journal-article","created":{"date-parts":[[2026,2,7]],"date-time":"2026-02-07T15:54:28Z","timestamp":1770479668000},"page":"148321","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"PA","title":["Spent coffee grounds-derived water-in-oil-in-water double emulsions for edible coffee oil aroma preservation: A sustainable approach"],"prefix":"10.1016","volume":"508","author":[{"given":"Cl\u00e1udia P.","family":"Passos","sequence":"first","affiliation":[]},{"given":"S\u00edlvia","family":"Petronilho","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/j.foodchem.2026.148321_bb0005","doi-asserted-by":"crossref","first-page":"286","DOI":"10.3390\/biomass4020014","article-title":"Toward circular economy: Potentials of spent coffee grounds in bioproducts and chemical production","volume":"4","author":"Ahmed","year":"2024","journal-title":"Biomass"},{"key":"10.1016\/j.foodchem.2026.148321_bb0010","doi-asserted-by":"crossref","first-page":"1731","DOI":"10.3390\/foods11121731","article-title":"Valorization of spent coffee grounds as a natural source of bioactive compounds for several industrial applications-A Volatilomic approach","volume":"11","author":"Andrade","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0015","doi-asserted-by":"crossref","first-page":"3856","DOI":"10.3390\/molecules26133856","article-title":"Characterization of the aroma profile and Main key odorants of espresso coffee","volume":"26","author":"Angeloni","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.foodchem.2026.148321_bb0020","doi-asserted-by":"crossref","first-page":"3493","DOI":"10.1007\/s11947-014-1349-z","article-title":"Chemical, functional, and structural properties of spent coffee grounds and coffee Silverskin","volume":"7","author":"Ballesteros","year":"2014","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.foodchem.2026.148321_bb0025","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.supflu.2013.11.011","article-title":"Optimization of the supercritical fluid coextraction of oil and diterpenes from spent coffee grounds using experimental design and response surface methodology","volume":"85","author":"Barbosa","year":"2014","journal-title":"Journal of Supercritical Fluids"},{"key":"10.1016\/j.foodchem.2026.148321_bb0030","doi-asserted-by":"crossref","first-page":"3244","DOI":"10.3390\/foods11203244","article-title":"Extraction, isolation and nutritional quality of coffee protein","volume":"11","author":"Bhattarai","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0035","first-page":"6308","article-title":"Spent coffee ground oil as a potential alternative for vegetable oil production: Evidence from oil content, lipid profiling, and physicochemical characterization","volume":"12","author":"Bijla","year":"2022","journal-title":"Biointerface Research in Applied Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0040","article-title":"Formulation and characterization of double emulsions W\/O\/W stabilized by two natural polymers with two manufacturing processes (comparative study)","volume":"8","author":"Boudoukhani","year":"2024","journal-title":"Chemical Engineering"},{"key":"10.1016\/j.foodchem.2026.148321_bb0045","doi-asserted-by":"crossref","first-page":"151","DOI":"10.17221\/69\/2009-CJFS","article-title":"HS-SPME\/GC\/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews","volume":"29","author":"Budryn","year":"2011","journal-title":"Czech Journal of Food Sciences"},{"key":"10.1016\/j.foodchem.2026.148321_bb0050","first-page":"1","article-title":"Influence of the solvent on the extraction of phenolic compounds from coffee grounds via Soxhlet leaching","volume":"43","author":"Calle-Chumo","year":"2023","journal-title":"Ingenieria E Investigacion"},{"key":"10.1016\/j.foodchem.2026.148321_bb0055","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.tifs.2015.04.012","article-title":"Spent coffee grounds: A review on current research and future prospects","volume":"45","author":"Campos-Vega","year":"2015","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.foodchem.2026.148321_bb0060","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1080\/19476337.2017.1406536","article-title":"Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment","volume":"16","author":"Chao","year":"2018","journal-title":"Cyta-Journal of Food"},{"key":"10.1016\/j.foodchem.2026.148321_bb0065","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.ijbiomac.2019.08.131","article-title":"Polysaccharidic spent coffee grounds for silver nanoparticle immobilization as a green and highly efficient biocide","volume":"140","author":"Chien","year":"2019","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.foodchem.2026.148321_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2025.101010","article-title":"Valorization of spent coffee grounds and their applications in food science","volume":"10","author":"Choe","year":"2025","journal-title":"Current Research in Food Science"},{"key":"10.1016\/j.foodchem.2026.148321_bb0075","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1016\/j.supflu.2017.05.030","article-title":"Supercritical CO2 extraction of oil from green coffee beans: Solubility, triacylglycerol composition, thermophysical properties and thermodynamic modelling","volume":"128","author":"Comelio-Santiago","year":"2017","journal-title":"Journal of Supercritical Fluids"},{"key":"10.1016\/j.foodchem.2026.148321_bb0080","doi-asserted-by":"crossref","first-page":"7777","DOI":"10.1021\/jf3018854","article-title":"Espresso coffee residues: A valuable source of unextracted compounds","volume":"60","author":"Cruz","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0085","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.jconrel.2018.12.037","article-title":"Double emulsions prepared by two-step emulsification: History, state-of-the-art and perspective","volume":"295","author":"Ding","year":"2019","journal-title":"Journal of Controlled Release"},{"key":"10.1016\/j.foodchem.2026.148321_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.109830","article-title":"Microencapsulation of Citrus Limon essential oil by complex coacervation and release behavior of terpenic and derived volatile compounds","volume":"152","author":"Djihad","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodchem.2026.148321_bb0095","article-title":"Microencapsulation of a green microalga (Chlorella vulgaris) by complex coacervation for its valuation as a feasible ingredient in pear snacks","volume":"83","author":"Djihad","year":"2024","journal-title":"Algal Research-Biomass Biofuels and Bioproducts"},{"key":"10.1016\/j.foodchem.2026.148321_bb0100","doi-asserted-by":"crossref","first-page":"648","DOI":"10.1021\/jf9908188","article-title":"Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphellyl-1-picrylhydrazyl radical","volume":"48","author":"Esp\u00edn","year":"2000","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2023.120965","article-title":"The antioxidant activity of polysaccharides: A structure-function relationship overview","volume":"314","author":"Fernandes","year":"2023","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.foodchem.2026.148321_bb0110","doi-asserted-by":"crossref","first-page":"1383","DOI":"10.1208\/s12249-010-9491-z","article-title":"Development and evaluation of emulsions from Carapa guianensis (andiroba) oil","volume":"11","author":"Ferreira","year":"2010","journal-title":"AAPS PharmSciTech"},{"key":"10.1016\/j.foodchem.2026.148321_bb0115","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1016\/j.fbp.2011.12.002","article-title":"Effect of process conditions on the microencapsulation of coffee oil by spray drying","volume":"90","author":"Frascareli","year":"2012","journal-title":"Food and Bioproducts Processing"},{"key":"10.1016\/j.foodchem.2026.148321_bb0120","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1002\/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5","article-title":"Character 881 impact odorants of the apple cultivars Elstar and cox Orange","volume":"46","author":"Fuhrmann","year":"2002","journal-title":"Nahrung-Food"},{"key":"10.1016\/j.foodchem.2026.148321_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2024.122268","article-title":"The study of galactomannans with different molecular weights and their ability to form microparticles suitable for pulmonary delivery","volume":"339","author":"Galrinho","year":"2024","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.foodchem.2026.148321_bb0130","doi-asserted-by":"crossref","first-page":"3995","DOI":"10.3390\/foods13243995","article-title":"Effect of temperature and storage on coffee\u2019s volatile compound profile and sensory characteristics","volume":"13","author":"Gantner","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0135","doi-asserted-by":"crossref","first-page":"485","DOI":"10.3390\/foods13030485","article-title":"An updated comprehensive overview of different food applications of W1\/O\/W2 and O1\/W\/O2 double emulsions","volume":"13","author":"Ghiasi","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0140","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1002\/ffj.2730090403","article-title":"Determination of potent odorants in roasted coffee by aroma extract dilution analysis","volume":"9","author":"Grosch","year":"1994","journal-title":"Flavour and Fragrance Journal"},{"key":"10.1016\/j.foodchem.2026.148321_bb0145","doi-asserted-by":"crossref","first-page":"13208","DOI":"10.1002\/chem.201902804","article-title":"Simulated sunlight selectively modifies Maillard reaction products in a wide Array of chemical reactions","volume":"25","author":"Hemmler","year":"2019","journal-title":"Chemistry--A European Journal"},{"key":"10.1016\/j.foodchem.2026.148321_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118128","article-title":"Cellulose-based Pickering emulsion films incorporating oregano essential oil: Valorization of spent coffee grounds for active food packaging","volume":"228","author":"Hernandez-Hosaka","year":"2025","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.foodchem.2026.148321_bb0155","doi-asserted-by":"crossref","first-page":"1160","DOI":"10.1007\/s11947-024-03567-x","article-title":"Recent Progress, application, and quality evaluation of plant-based double emulsions in low-fat foods","volume":"18","author":"Huang","year":"2025","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.foodchem.2026.148321_bb0160","doi-asserted-by":"crossref","first-page":"2883","DOI":"10.3390\/foods11182883","article-title":"Progress in the application of food-grade emulsions","volume":"11","author":"Jie","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0165","doi-asserted-by":"crossref","first-page":"2869","DOI":"10.3390\/pr12122869","article-title":"Structure investigation of polysaccharides extracted from spent coffee grounds using an eco-friendly technique","volume":"12","author":"Kost\u00e1lov\u00e1","year":"2024","journal-title":"Processes"},{"key":"10.1016\/j.foodchem.2026.148321_bb0170","first-page":"1729","article-title":"Extraction and evaluation of the biological activities of oil from spent coffee grounds","volume":"56","author":"Le","year":"2017","journal-title":"Chemical Engineering Transactions"},{"key":"10.1016\/j.foodchem.2026.148321_bb0175","doi-asserted-by":"crossref","first-page":"3602","DOI":"10.1039\/C9GC01359H","article-title":"Visible-light-induced condensation cyclization to synthesize benzimidazoles using fluorescein as a photocatalyst","volume":"21","author":"Li","year":"2019","journal-title":"Green Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108864","article-title":"Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds","volume":"129","author":"Lopes","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.foodchem.2026.148321_bb0185","doi-asserted-by":"crossref","first-page":"2508","DOI":"10.3390\/foods10102508","article-title":"Insights on single-dose espresso coffee capsules\u2019 volatile profile: From ground powder volatiles to prediction of espresso brew aroma properties","volume":"10","author":"Lopes","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128613","article-title":"Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach","volume":"344","author":"Lopes","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144658","article-title":"The road for red raspberry seeds valorization: A comprehensive review on the chemical composition, extraction techniques, bioactivity and applications","volume":"486","author":"Lopes","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0200","doi-asserted-by":"crossref","first-page":"3018","DOI":"10.1021\/jf0631225","article-title":"Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk","volume":"55","author":"Lozano","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0205","doi-asserted-by":"crossref","first-page":"7840","DOI":"10.1021\/jf071075q","article-title":"Effect of cold storage and packaging material on the major aroma components of sweet cream butter","volume":"55","author":"Lozano","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0210","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1002\/fft2.276","article-title":"Recent progress in food-grade double emulsions: Fabrication, stability, applications, and future trends","volume":"4","author":"Luo","year":"2023","journal-title":"Food Frontiers"},{"key":"10.1016\/j.foodchem.2026.148321_bb0215","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.supflu.2013.12.016","article-title":"Supercritical fluid extraction of spent coffee grounds: Measurement of extraction curves, oil characterization and economic analysis","volume":"86","author":"Melo","year":"2014","journal-title":"Journal of Supercritical Fluids"},{"key":"10.1016\/j.foodchem.2026.148321_bb0220","doi-asserted-by":"crossref","first-page":"76","DOI":"10.5937\/leksir1939076m","article-title":"Double emulsions (W\/O\/W emulsions): Encapsulation of plant Biactives","volume":"39","author":"Mudri\u0107","year":"2019","journal-title":"Lekovite Sirovine"},{"key":"10.1016\/j.foodchem.2026.148321_bb0225","doi-asserted-by":"crossref","first-page":"532","DOI":"10.1111\/1541-4337.12261","article-title":"Double emulsions relevant to food systems: Preparation, stability, and applications","volume":"16","author":"Muschiolik","year":"2017","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.foodchem.2026.148321_bb0230","doi-asserted-by":"crossref","first-page":"1773","DOI":"10.1021\/jf0012953","article-title":"Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee","volume":"49","author":"Nunes","year":"2001","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0235","doi-asserted-by":"crossref","first-page":"613","DOI":"10.3390\/molecules26030613","article-title":"Improving the recovery of phenolic compounds from spent coffee grounds (SCG) by environmentally friendly extraction techniques","volume":"26","author":"Okur","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.foodchem.2026.148321_bb0240","doi-asserted-by":"crossref","first-page":"683","DOI":"10.3390\/foods10030683","article-title":"Coffee by-products and their suitability for developing active food packaging materials","volume":"10","author":"Oliveira","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0245","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1590\/S0100-40422011000400016","article-title":"Thermal 969 and structural study of guava (Psidium guajava L.) powders obtained by two dehydration methods","volume":"34","author":"Osorio","year":"2011","journal-title":"Quimica Nova"},{"key":"10.1016\/j.foodchem.2026.148321_bb0250","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/j.wasman.2017.08.043","article-title":"Crude ethanolic extract from spent coffee grounds: Volatile and functional properties","volume":"69","author":"Page","year":"2017","journal-title":"Waste Management"},{"key":"10.1016\/j.foodchem.2026.148321_bb0255","doi-asserted-by":"crossref","first-page":"2697","DOI":"10.3390\/foods14152697","article-title":"Development and characterization of emulsion-templated Oleogels from whey protein and spent coffee grounds oil","volume":"14","author":"Papadaki","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0260","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.foodchem.2014.03.119","article-title":"Influence of molecular weight on in vitro immunostimulatory properties of instant coffee","volume":"161","author":"Passos","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0265","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1016\/j.carbpol.2013.01.088","article-title":"Microwave superheated water extraction of polysaccharides from spent coffee grounds","volume":"94","author":"Passos","year":"2013","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.foodchem.2026.148321_bb0270","doi-asserted-by":"crossref","first-page":"378","DOI":"10.3390\/foods10020378","article-title":"Role of coffee caffeine and chlorogenic acids adsorption to polysaccharides with impact on brew immunomodulation effects","volume":"10","author":"Passos","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0275","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.carbpol.2019.02.094","article-title":"Structural features of spent coffee grounds water-soluble polysaccharides: Towards tailor-made microwave assisted extractions","volume":"214","author":"Passos","year":"2019","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.foodchem.2026.148321_bb0280","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1016\/j.cej.2010.03.087","article-title":"Supercritical fluid extraction of grape seed (Vitis vinifera L.) oil. Effect of the operating conditions upon oil composition and antioxidant capacity","volume":"160","author":"Passos","year":"2010","journal-title":"Chemical Engineering Journal"},{"key":"10.1016\/j.foodchem.2026.148321_bb0285","article-title":"Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds","volume":"24","author":"Passos","year":"2019","journal-title":"Journal Data in Brief"},{"key":"10.1016\/j.foodchem.2026.148321_bb0290","first-page":"12","article-title":"Microwave assisted extraction of carbohydrate-rich fractions from spent coffee grounds: Formulation of biscuits enriched in dietary fibre","volume":"71","author":"Passos","year":"2015","journal-title":"Trends in Carbohydrate Research"},{"key":"10.1016\/j.foodchem.2026.148321_bb0295","doi-asserted-by":"crossref","DOI":"10.3390\/foods12061167","article-title":"Potato chips byproducts as feedstocks for developing active starch-based films with potential for cheese packaging","volume":"12","author":"Peixoto","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0300","doi-asserted-by":"crossref","first-page":"134","DOI":"10.3390\/foods12010134","article-title":"Bioactive properties of instant chicory melanoidins and their relevance as health promoting food ingredients","volume":"12","author":"Petronilho","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0305","doi-asserted-by":"crossref","DOI":"10.3390\/foods10122897","article-title":"Hydrophobic starch-based films using potato washing slurries and spent frying oil","volume":"10","author":"Petronilho","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0310","doi-asserted-by":"crossref","DOI":"10.1007\/s12668-025-01896-5","article-title":"Preparation and fabrication of nanoemulsions of spent coffee oil and Ganoderma lucidum spore oil for skin whitening and anti-wrinkle applications","volume":"15","author":"Rahimi","year":"2025","journal-title":"BioNanoScience"},{"key":"10.1016\/j.foodchem.2026.148321_bb0315","doi-asserted-by":"crossref","first-page":"908","DOI":"10.1016\/j.wasman.2005.07.004","article-title":"Analytical determination of the suitability of different processes for the treatment of odorous waste gas","volume":"25","author":"Ranau","year":"2005","journal-title":"Waste Management"},{"key":"10.1016\/j.foodchem.2026.148321_bb0320","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1038\/nmeth.2089","article-title":"NIH image to ImageJ: 25 years of image analysis","volume":"9","author":"Schneider","year":"2012","journal-title":"Nature Methods"},{"key":"10.1016\/j.foodchem.2026.148321_bb0325","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/j.carbpol.2009.08.020","article-title":"Structural features of partially acetylated coffee galactomannans presenting immunostimulatory activity","volume":"79","author":"Simoes","year":"2010","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.foodchem.2026.148321_bb0330","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.anres.2017.01.003","article-title":"Optimization of coffee oil extraction from spent coffee grounds using four solvents and prototype-scale extraction using circulation process","volume":"51","author":"Somnuk","year":"2017","journal-title":"Agriculture and Natural Resources"},{"key":"10.1016\/j.foodchem.2026.148321_bb0335","doi-asserted-by":"crossref","first-page":"2854","DOI":"10.1021\/jf981387g","article-title":"Identification of character impact odorants of different soybean lecithins","volume":"47","author":"Stephan","year":"1999","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0340","doi-asserted-by":"crossref","first-page":"2391","DOI":"10.1021\/jf990765u","article-title":"Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis)","volume":"48","author":"Tairu","year":"2000","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0345","doi-asserted-by":"crossref","first-page":"1213","DOI":"10.3390\/pharmaceutics15041213","article-title":"Polysaccharide-based carriers for pulmonary insulin delivery: The potential of coffee as an unconventional source","volume":"15","author":"Valente","year":"2023","journal-title":"Pharmaceutics"},{"key":"10.1016\/j.foodchem.2026.148321_bb0350","doi-asserted-by":"crossref","first-page":"1548","DOI":"10.1080\/10942912.2021.1977657","article-title":"Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee","volume":"24","author":"Vu","year":"2021","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/j.foodchem.2026.148321_bb0355","article-title":"Tailored double emulsions made simple","volume":"34","author":"Wang","year":"2022","journal-title":"Advanced Materials"},{"key":"10.1016\/j.foodchem.2026.148321_bb0360","doi-asserted-by":"crossref","first-page":"6873","DOI":"10.1038\/s41467-021-27086-x","article-title":"Visible-light-mediated catalyst-free synthesis of unnatural \u03b1-amino acids and 1057 peptide macrocycles","volume":"12","author":"Wang","year":"2021","journal-title":"Nature Communications"},{"key":"10.1016\/j.foodchem.2026.148321_bb0365","article-title":"Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food","volume":"29","author":"Xiao","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.foodchem.2026.148321_bb0370","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128193","article-title":"Modulation of aroma release of instant coffees through microparticles of roasted coffee oil","volume":"341","author":"Zanin","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2026.148321_bb0375","doi-asserted-by":"crossref","first-page":"992","DOI":"10.3390\/foods12050992","article-title":"Recent advances in Pickering double emulsions and potential applications in functional foods: A perspective paper","volume":"12","author":"Zhang","year":"2023","journal-title":"Foods"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814626004796?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814626004796?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T11:48:13Z","timestamp":1774007293000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814626004796"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":75,"alternative-id":["S0308814626004796"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2026.148321","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Spent coffee grounds-derived water-in-oil-in-water double emulsions for edible coffee oil aroma preservation: A sustainable approach","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodchem.2026.148321","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"148321"}}