Enzymatic Interesterification
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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. Scaled-up Production of Zero Trans Margarine Fat Using Pine Nut Oil and Palm Stearin.;Adhikari;Food Chem.,2010
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.;Adhikari;Food Bioprocess Technol.,2011
4. Oxidative Stability of Enzymatically Interesterified Fat Containing Conjugated Linoleic Acid.;Adhikari;J. Am. Oil Chem. Soc.,2012
5. Calorimetric Study of Milk Fat/Rapeseed Oil Blends and Their Interesterification Products.;Aguedo;Eur. J. Lipid Sci. Technol.,2009
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1. Designer lipids -synthesis and application – A review;Trends in Food Science & Technology;2021-10
2. Soybean Oil;Bailey's Industrial Oil and Fat Products;2020-02-17
3. Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin;CyTA - Journal of Food;2019-12-23
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