The effect of enzymatic interesterification on the high oleic-high stearic sunflower oil fractionation and the physico-chemical properties of stearins-Reference-Cited by-同舟云学术

The effect of enzymatic interesterification on the high oleic-high stearic sunflower oil fractionation and the physico-chemical properties of stearins

Published:2023-07 Issue: Volume:184 Page:115042
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Salas Joaquín J.^ORCID,Bootello Miguel A.,Piispa Eija,Hornyák László,Venegas-Calerón Mónica,Martínez-Force Enrique,Garcés Rafael

Funder

Federación Española de Enfermedades Raras

Espana Ministerio de Ciencia e Innovacion

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Dry fractionation and crystallization kinetics of high‐oleic high‐stearic sunflower oil;Bootello;Journal of the American Oil Chemists' Society,2011

3. Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions;Braipson Dathine;European Journal of Lipid Science and Technology,2007

4. Glycerolipid synthesis: Biochemistry and regulation;Browse;Annual Review of Plant Biology,1991

5. Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality;Calliauw;Journal of the American Oil Chemists Society,2007

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