Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed-Reference-Cited by-同舟云学术

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Published:2017-03-13 Issue: Volume: Page:1-16
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Omar Khamis Ali¹²,Gounga Mahamadou Elhadji³,Liu Ruijie¹,Mwinyi Warda¹²,Aboshora Waleed¹,Ramadhan Abuubakar Hassan¹,Sheha Khadija Ali²,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, Wuxi, Jiangsu, China

2. Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania

3. Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, Maradi, Niger

Funder

National Natural Science Foundation of China

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

China Post Doctoral Science Foundation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1301954

Reference37 articles.

1. Improving Plasticity of Milk Fat for Use in Baking by Fractionation