Results 121 to 130 of about 272,338 (202)

Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil. [PDF]

Molecules
Kowalska M, Wozniak M, Zbikowska A, Szakiel J, Turek P.   +4 more
europepmc   +1 more source

Sustainable industrial crop-based strategies for cocoa butter substitutes: advances in plant, microbial, and lipid engineering. [PDF]

Food Chem X
Zou Y, Lu Y, Zhang C, Zhang B, Liu Q.
europepmc   +1 more source

Palm-based medium-and-long-chain triacylglycerol (P-MLCT): production via enzymatic interesterification and optimization using response surface methodology (RSM). [PDF]

J Food Sci Technol, 2015
Lee YY, Tang TK, Phuah ET, Karim NA, Alwi SM, Lai OM.   +5 more
europepmc   +1 more source

Interesterification of Glyceryl Trioctanoate Catalyzed by Sulfonic Silica-Based Materials: Insight into the Role of Catalysts on the Reaction Mechanism. [PDF]

Materials (Basel), 2023
Testa ML, Tummino ML, Venezia AM, Russo M.   +3 more
europepmc   +1 more source

Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes. [PDF]

Food Chem X
Wang J, Zhang K, Chen H, Lun J, Sun C, Zhang L, Sun S.   +6 more
europepmc   +1 more source

The Development and Characterization of a Nervonic-Acid-Rich Structured Lipid. [PDF]

Molecules
Li GY, Yang HD, Wen JX, Sun YX, Zhang WM, Tan CP, Xu YJ.   +6 more
europepmc   +1 more source

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]

Compr Rev Food Sci Food Saf
Savchina E, Grosso AL, Massoner P, Morozova K, Scampicchio MM, Ferrentino G.   +5 more
europepmc   +1 more source

Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings. [PDF]

Foods
Alves V, Furtado GF, Roman MAS, Delboni LMP, Macedo JA, Vianna CLC, Luccas V, Macedo GA.   +7 more
europepmc   +1 more source

Integrated Production of Microalgal Oil from <i>Neochloris oleoabundans</i> and Its Enzymatic Conversion into Mono- and Diacylglycerols. [PDF]

Foods
Sena R, Kurpan D, Cavalcanti EDC, Freire DMG, do Valle AF.   +4 more
europepmc   +1 more source

Batch and Continuous Lipase-Catalyzed Production of Dietetic Structured Lipids from Milk Thistle, Grapeseed, and Apricot Kernel Oils. [PDF]

Molecules
Akbaş Ş, Osório NM, Ferreira-Dias S.
europepmc   +1 more source