Enzymatic synthesis of novel structured lipids with tiger nut oil: optimized by response surface methodology
Author:
Funder
Department of Science and Technology of Guangdong Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13399-024-06053-8.pdf
Reference39 articles.
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2. Ai H, Lee YY, Xie X, Tan CP, Ming Lai O, Li A, Wang Y, Zhang Z (2023) Structured lipids produced from palm-olein oil by interesterification: a controllable lipase-catalyzed approach in a solvent-free system. Food Chem 412:135558. https://doi.org/10.1016/j.foodchem.2023.135558
3. Shaheen S, Kamal M, Zhao C, Farag MA (2023) Fat substitutes and low-calorie fats: a compile of their chemical, nutritional, metabolic and functional properties. Food Rev Int 39(8):5501–5527. https://doi.org/10.1080/87559129.2022.2073368
4. Zuin JC, Gandra RLdP, Ribeiro APB, Ract JNR, Macedo JA, Macedo GA (2022) Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. LWT Food Sci Technol 42:e10582. https://doi.org/10.1590/fst.105821
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