Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Canada
2. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800058
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1. Margarine and shortening oils by interesterification of liquid and trisaturated triglycerides
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4. Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products
5. Isothermal crystallization of tripalmitin in sesame oil
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