Stability of Emulsions Containing Interesterified Fats Based on Mutton Tallow and Walnut Oil
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-015-2659-7
Reference26 articles.
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3. Danthine S, Lefe´bure E, Nhu Trinh H, Ch Blecker (2014) Effect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends. J Am Oil Chem Soc 91:1477–1487
4. Kowalska M, Zbikowska A, Szerling K (2011) Application of modified fats by enzymatic interestrification in emulsions. Ital J Food Sci 23:136–144
5. Kowalska M, Zbikowska A, Kowalski B (2014) Enzymatically modified fats based on mutton tallow and rapeseed oil suitable for fatty emulsions. J Am Oil Chem Soc 91:1703–1710
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