Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect
Author:
Affiliation:
1. JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1793725
Reference91 articles.
1. Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase
2. Production of trans -free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil
3. Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction
4. IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
5. AOCS Official Method Cc 3-25. 1997. Slip melting point AOCS standard open tube melting point.
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