Molecular insights into the loss of phytosterols during the neutralisation of corn oil-Reference-Cited by-同舟云学术

Molecular insights into the loss of phytosterols during the neutralisation of corn oil

Published:2022-01 Issue: Volume:154 Page:112767
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bai Ge,Ma Chuan-Guo,Chen Xiao-Wei,Jing Lu-Lu,Yan Ya-Peng

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. The effects of refining operations on quality and quantity of sterols in canola, soyabean and sunflower seed oils;Azizi;Journal of Food Biosciences and Technology,2020

5. Phytosterols in edible oil: Distribution, analysis and variation during processing;Bai;Grain & Oil Science and Technology,2021

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3. The first stage of refining of post-fermentation corn oil with a high content of free fatty acids and phytosterols – Comparison of neutralisation by an ion-exchange resin without solvent and base neutralisation;Food Research International;2023-02

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