Thermal and crystal characteristics of enzymatically interesterified fats of fatty acid-balanced oil and fully hydrogenated soybean oil in supercritical CO2 system-Reference-Cited by-同舟云学术

Thermal and crystal characteristics of enzymatically interesterified fats of fatty acid-balanced oil and fully hydrogenated soybean oil in supercritical CO2 system

Published:2017-03-12 Issue:11 Volume:20 Page:2675-2685
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yu Dianyu¹²,Qi Xiaofen¹,Ren Yue¹,Wang Wenhua¹,Sun Lixue¹,Xu Duoxian¹,Zhang Huan¹,Hu Lizhi²,Jiang Lianzhou¹³,Elfalleh Walid⁴^ORCID

Affiliation:

1. School of Food Science, Northeast Agricultural University, Harbin, China

2. Collaborative Innovation Food Safety and Nutrition Center, Wuxi, China

3. National Soybean Engineering Technology Research Center, Northeast Agricultural University, Xiangfang District, Harbin, China

4. UR Catalyse et Matériaux pour l’Environnement et les Procédés URCMEP (UR11ES85) Faculté des Sciences de Gabès, Université de Gabès, Tunisia

Funder

Natural Science Foundation of China

undamental Research Funds of Heilongjiang Provence

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1247364

Reference31 articles.

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2. Gurr, M.I. Trans Fatty Acids and Health-an Update. Lipid Technology 1990, 2, 105–107.

3. Dietary levels of trans-fatty acids: basis for health concerns and industry efforts to limit use

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