The Effects of Interesterification on the Physical Properties of Fats
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9780203909171.ch13
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1. On the importance of the support material for enzymatic synthesis in organic media. Support effects at controlled water activity
2. Enzymatic modification of trilinolein: Incorporation of n-3 polyunsaturated fatty acids
3. Hydrolysis of edible oils by lipases immobilized on hydrophobic supports: Effects of internal support structure
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1. Facile lipase-catalyzed synthesis of a chocolate fat mimetic;Scientific Reports;2018-10-15
2. Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil;Journal of the American Oil Chemists' Society;2013-10-11
3. Low temperature properties of winterized methyl babassu biodiesel;Journal of Thermal Analysis and Calorimetry;2013-06-11
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