Recent Research Trends on the Enzymatic Synthesis of Structured Lipids
Author:
Affiliation:
1. Dept. of Food Science and Technology; Chung-Ang Univ; Anseong 456-756 Republic of Korea
2. Dept. of Food Science and Technology; The Univ. of Georgia; Food Science Building Athens GA 30602-2610 U.S.A
Publisher
Wiley
Subject
Food Science
Reference124 articles.
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2. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil;Adhikari;J Sci Food Agric,2010a
3. Crystallization, physicochemical properties, and oxidative stability of the interesterified hard fat from rice bran oil, fully hydrogenated soybean oil, and coconut oil through lipase-catalyzed reaction;Adhikari;Food Bioprocess Technol,2012b
4. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin;Adhikari;Food Chem,2010b
5. Food Lipids
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