Monobehenin and Tribehenin as Modifiers in the Crystallization of Palm Oil and Palm Stearin-Reference-Cited by-同舟云学术

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Monobehenin and Tribehenin as Modifiers in the Crystallization of Palm Oil and Palm Stearin

Published:2022-02-25 Issue:5 Volume:124 Page:2100220
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Zhang Lu¹,Chen Zenghui¹,Zhang Qing¹,Li Hong¹,Li Xuehong¹,Zhang Hong²

Affiliation:

1. College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Avenue Zhengzhou Henan Province 450000 P. R. China

2. Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. No. 118 Gaodong Road Shanghai 200137 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100220

Reference33 articles.

1. Trans Fatty Acids: Replacement Technologies in Food

2. Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions

3. Ruminant and industrial trans-fatty acids consumption and cardiometabolic risk markers: A systematic review

4. Structured and Modified Lipids

5. Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin

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