Author:
Won Jong Won,Park Kyung Min,Choi Seung Jun,Chang Pahn-Shick
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference29 articles.
1. Osborn HT, Akoh CC (2002) Structured lipids-novel fats with medical, nutraceutical, and food applications. Compr Rev Food Sci Food Saf 1(3):110–120
2. Trivedi R, Singh RP (2005) Modification of oils and fats to produce structured lipids. J Oleo Sci 54(8):423–430
3. Adamczak M, Bednarski W (2010) Modified triacylglycerols and fat replacers. In: Kolakowska A, Sikorski ZZE (eds) Chemical and functional properties of food lipids, 2nd edn. CRC Press, Boca Raton, pp 382–408
4. Zevenbergen H, de Bree A, Zeelenberg M, Laitinen K, van Duijn G, Flöter E (2009) Foods with a high fat quality are essential for healthy diets. Ann Nutr Metab 54:15–24
5. Ahmadi L, Wright AJ, Marangoni AG (2008) Chemical and enzymatic interesterification of tristearin/triolein-rich blends: microstructure and polymorphism. Eur J Lipid Sci Technol 110(11):1025–1034
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献