Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil
Author:
Affiliation:
1. Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, Utah, 84322-8700
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202495b
Reference29 articles.
1. Institute of Shortenings and Vegetable Oils. Domestic shipments of Edible Fats and Oils. 2010; available fromhttp://www.iseo.org/statistics.htm.
2. Neural network modeling of trans isomer formation and unsaturated fatty acid changes during vegetable oil hydrogenation
3. Catalytic behavior of ruthenium in soybean oil hydrogenation
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