Affiliation:
1. School of Food Science and Engineering, Henan University of Technology
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Reference51 articles.
1. 1) Yanty, N.A.M.; Marikkar, J.M.N.; Man, Y.B.C.; Long, K. Composition and thermal analysis of lard stearin and lard olein. J. Oleo Sci. 60, 333-338 (2011).
2. 2) Wang, Q.L.; Jiang, J.; Li, J.W.; Qiu, M.B.; Lin, C.Z. et al. High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β-cyclodextrin treatment. Eur. J. Lipid Sci. Technol. 118, 553-563 (2016).
3. 3) Lin, L.I.; Wan, L.; Bing, L.I. Review on formation mechanisms of granular crystals in plastic fats and its control. J. Food Sci. Technol. 34 (02), 1-11 (2016).
4. 4) Meng, Z.; Liu, Y.F.; Shan, L.; Jin, Q.Z.; Wang, F.Y.; Wang, X.G. Specialty fats from beef tallow and canola oil: Establishment of reaction conditions, characterization of products, and evaluation of crystal stability. Food Biophys. 6, 115-126 (2011).
5. 5) Gruczynska, E.; Kowalska, D.; Kozlowska, M.; Kowalska, M.; Kowalski, B. Enzymatic interesterification of a lard and rapeseed oil equal-weight blend. J. Oleo Sci. 62, 187-193 (2013).
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献