Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System-Reference-Cited by-同舟云学术

Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System

Published:2017-07-31 Issue:9 Volume:94 Page:1175-1188
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Zhang Zhen,Ma Xiang,Huang Huihua,Li Guanghui,Wang Yong

Funder

the Bureau of Science and Information of Guangzhou under Grant

The financial support from the National Natural Science Foundation of China

National Key Research and Development Program of China

Guangdong Provincial Department of Science and Technology

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/article/10.1007/s11746-017-3023-x/fulltext.html

Reference46 articles.

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3. Smith KW, Bhaggan K, Talbot G (2011) Crystallization of fats: influence of minor components and additives. J Am Oil Chem Soc 88:1085–1101

4. Ghotra BS, Dyal SD, Narine SS (2002) Lipid shortening: a review. Food Res Int 35:1015–1048

5. Noureddini H, Harkey DW, Gutsmanc MR (2004) A continuous process for the glycerolysis of soybean oil. J Am Oil Chem Soc 81:203–207

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