Interesterification, chemical or enzymatic catalysis
Author:
Affiliation:
1. Carbougnères; St Eutrope-de-Born France
Publisher
Wiley
Subject
General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering
Reference9 articles.
1. Enzyme Processing
2. Oil Modification Processes
3. The base‐catalyzed, low‐temperature interesterification mechanism revisited
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1. Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction;SpringerBriefs in Molecular Science;2024
2. The effect of enzymatic interesterification on the high oleic-high stearic sunflower oil fractionation and the physico-chemical properties of stearins;LWT;2023-07
3. Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends;Molecules;2022-10-27
4. Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities;Food Chemistry;2021-06
5. Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application;Critical Reviews in Food Science and Nutrition;2021-03-16
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