Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers-Reference-Cited by-同舟云学术

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Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

Published:2014-05-16 Issue:4 Volume:9 Page:368-379
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Acevedo Nuria C.,Marangoni Alejandro G.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-014-9340-9.pdf

Reference51 articles.

1. A. Ascherio, Am. J. Med. 113(9), 9–12 (2002)

2. E. Lopez-Garcia, M.B. Schulze, J.B. Meigs, J.E. Manson, N. Rifai, M.J. Stampfer, W.C. Willett, F.B. Hu, J. Nutr. 135, 562–566 (2005)

3. Q. Sun, J. Ma, H. Campos, S.E. Hankinson, J.E. Manson, M.J. Stampfer et al., Circulation 115, 1858–1865 (2007)

4. S.S. Gidding, A.H. Lichtenstein, M. Faith et al., Circulation 119, 1161–1175 (2009)

5. R. Rao, B.R. Lokesh, Lipids 38, 913–918 (2003)

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