Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network-Reference-Cited by-同舟云学术

Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

Published:2004-06-09 Issue:14 Volume:52 Page:4423-4431
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Hong¹,Smith Paul¹,Adler-Nissen Jens¹

Affiliation:

1. Novozymes A/S, Smørmosevej 11, Building 6B, DK-2880 Bagsvaerd, Denmark, YKI, Institute for Surface Chemistry, Box 5607, SE-114 86 Stockholm, Sweden, and BioCentrum-DTU, Technical University of Denmark, DK-2800 Lyngby, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035022u

Reference20 articles.

1. Octave, L. Interpretation of batch reactor data and the packed bed catalytic reactor.Chemical Reaction Engineering, 3rd ed.; John Wiley & Sons: New York, 1999; Chapters 3 and 19, pp 38−60, 427−446.

2. Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

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