Trans Fats Replacement Solutions in China-Reference-Cited by-同舟云学术

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Trans Fats Replacement Solutions in China

Published:2014 Issue: Volume: Page:337-354
ISSN:
Container-title:Trans Fats Replacement Solutions
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Author:

Zhang Jingyi,Adhikari Prakash,Yang Tiankui,Xia Shuhua,Hu Peng,Jiang Yuanrong,Xu Xuebing

Publisher

Elsevier

Reference43 articles.

1. Enzymatic Production of Trans Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil and Conjugated Linoleic Acid.;Adhikari;J. Food Sci.,2009

2. Comparative Study of Trans Fatty Acid Content in 2005 and 2008 Processed Food from Korean Market.;Adhikari;Food Sci. Biotechnol.,2010

3. Scaled-up Production of Zero Trans Margarine Fat Using Pine Nut Oil and Palm Stearin.;Adhikari;Food Chem.,2010

4. 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.;Adhikari;Food Bioprocess Technol.,2011

5. Oxidative Stability of Enzymatically Interesterified Fat Containing Conjugated Linoleic Acid.;Adhikari;J. Am. Oil Chem. Soc.,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Taking Trans Fats Out of the Food Supply;Agricultural Research for Sustainable Food Systems in Sri Lanka;2020

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