Results 201 to 210 of about 2,705 (213)

Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

Food Research International, 2009
Rodrigo Corrêa Basso, Renato Grimaldi, Luiz Antonio Gioielli   +2 more
exaly  

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

Food Chemistry, 2013
Siti Hazirah Mohamad Fauzi, Norizzah Abd Rashid, Zaliha Omar   +2 more
exaly  

Chemical and Enzymatic Interesterification for Food Lipid Production

Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo   +2 more
openaire   +1 more source

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

LWT - Food Science and Technology, 2009
Roberta C Silva, Victor M Balcão, Renato Grimaldi   +2 more
exaly  

Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance

Food Chemistry, 2016
Renato Grimaldi, Anita J. Marsaioli
exaly  

Chemical and enzymatic interesterification in lipid modification

2006
Xu, Xuebing, Guo, Zheng, Zhang, Hong, Vikbjerg, Anders F., Damstrup, Marianne L.   +4 more
openaire   +1 more source

Engineering triacylglycerols: The role of interesterification

Trends in Food Science and Technology, 1995
Alejandro G Marangoni, Dérick Rousseau
exaly  

Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications

JAOCS, Journal of the American Oil Chemists' Society, 1996
Dérick Rousseau, Arthur R Hill, Alejandro G Marangoni   +2 more
exaly  

Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction

Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo   +2 more
openaire   +1 more source

The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads

Food Research International, 1998
Alejandro G Marangoni, Dérick Rousseau
exaly