Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water-Reference-Cited by-同舟云学术

Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water

Published:2018-09-11 Issue:2 Volume:40 Page:192-205
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Kowalska Małgorzata¹,Woźniak Magdalena¹²,Krzton-Maziopa Anna³,Tavernier Serge⁴,Pazdur Łukasz⁴,Żbikowska Anna⁵

Affiliation:

1. Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland;

2. Faculty of Economic and Legal Sciences, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland;

3. Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland;

4. Faculty of Applied Engineering, University of Antwerp, Antwerpen, Belgium;

5. Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2018.1467328

Reference50 articles.

1. Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

2. The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends

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

4. Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents

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