Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends-Reference-Cited by-同舟云学术

Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

Published:2020-10-14 Issue:1 Volume:98 Page:53-64
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Ornla‐ied Pimwalan¹,Tan Chin Ping²,Wang Yong³^ORCID,Sonwai Sopark¹^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University 6 Rajmakkanai Road Mueang Nakhonpathom 73000 Thailand

2. Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

3. Department of Food Science and Engineering Jinan University 601 Huangpu Avenue West Guangzhou Guangdong 510632 China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12434

Reference41 articles.

1. Production of trans -free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil

2. Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties

3. Interesterification of tallow and sunflower oil;Alicia R.;Journal of the American Oil Chemists' Society,2001

4. Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology

5. Enzymatic Synthesis of Infant Formula Fat Analog Enriched with Capric Acid

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