Preparation and Characterization of Human Milk Fat Substitutes Based on Triacylglycerol Profiles-Reference-Cited by-同舟云学术

Preparation and Characterization of Human Milk Fat Substitutes Based on Triacylglycerol Profiles

Published:2016-05-03 Issue:6 Volume:93 Page:781-792
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Zou Xiaoqiang¹,Jin Qingzhe¹,Guo Zheng²,Xu Xuebing²,Wang Xingguo¹

Affiliation:

1. ; State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China

2. ; Department of Engineering; Aarhus University; Gustav Wieds Vej 10 Aarhus C 8000 Denmark

Funder

Natural Science Foundation of Jiangsu Province

Fundamental Research Funds for the Central Universities

Jiangsu Provincial Natural Science Foundation

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/article/10.1007/s11746-016-2816-7/fulltext.html

Reference20 articles.

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2. The digestion of dietary triacylglycerols;Mu;Prog Lipid Res,2004

3. Lipid composition analysis of milk fats from different mammalian species: potential for use as human milk fat substitutes;Zou;J Agric Food Chem,2013

4. Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor;Nielsen;Food Chem,2006

5. Nagachinta S Akoh CC 2013 Synthesis of structured lipid enriched with omega fatty acids and sn-2 palmitic acid by enzymatic esterification and its incorporation in powdered infant formula J Agric Food Chem 61 18 4455 4463

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