Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol-Reference-Cited by-同舟云学术

Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol

Published:2020-07-04 Issue:3 Volume:58 Page:968-977
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Garba Umar^ORCID,Singanusong Riantong,Jiamyangyuen Sudarat,Thongsook Tipawan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04611-2.pdf

Reference24 articles.

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3. Dhara R, Dhar D, Ghosh M (2012) Dietary effects of pure and diacylglycerol-rich rice bran oil on growth pattern and lipid profile of rats. J Oleo Sci 61:369–375

4. Drapala KP, Auty MAE, Mulvihill DM, Mahony JAO (2016) Influence of emulsifier type on the spray-drying properties of model infant formula emulsions. Food Hydrocoll 69:56–66

5. Ergan F, André G (1989) Simple high performance liquid chromatography methods for monitoring lipase reactions. Lipids 24:76–78

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