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Journal Abstract Search

294 related items for PubMed ID: 29699674

  • 1. Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil.
    Zhu TW, Weng HT, Zhang X, Wu H, Li B.
    Food Chem; 2018 Sep 15; 260():306-316. PubMed ID: 29699674
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  • 2. Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends.
    Pang M, Ge Y, Cao L, Cheng J, Jiang S.
    J Oleo Sci; 2019 Feb 01; 68(2):131-139. PubMed ID: 30651414
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  • 3. Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals.
    Reshma MV, Saritha SS, Balachandran C, Arumughan C.
    Bioresour Technol; 2008 Jul 01; 99(11):5011-9. PubMed ID: 17949974
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  • 4. Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties.
    Zhang Z, Lee WJ, Xie X, Ye J, Tan CP, Lai OM, Li A, Wang Y.
    J Agric Food Chem; 2021 Aug 18; 69(32):9056-9066. PubMed ID: 33433208
    [Abstract] [Full Text] [Related]

  • 5. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil.
    Adhikari P, Shin JA, Lee JH, Hu JN, Zhu XM, Akoh CC, Lee KT.
    J Sci Food Agric; 2010 Mar 15; 90(4):703-11. PubMed ID: 20355102
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  • 6. Chemical interesterification of blends with palm stearin and patawa oil.
    Oliveira PD, Rodrigues AM, Bezerra CV, Silva LH.
    Food Chem; 2017 Jan 15; 215():369-76. PubMed ID: 27542488
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  • 10. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system.
    Ai H, Lee YY, Xie X, Tan CP, Ming Lai O, Li A, Wang Y, Zhang Z.
    Food Chem; 2023 Jun 30; 412():135558. PubMed ID: 36716631
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  • 11. Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization.
    Zhang Z, Ye J, Fei T, Ma X, Xie X, Huang H, Wang Y.
    Food Chem; 2019 Jul 15; 286():29-37. PubMed ID: 30827609
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  • 12. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin.
    Ornla-Ied P, Sonwai S, Lertthirasuntorn S.
    Food Sci Biotechnol; 2016 Jul 15; 25(3):673-680. PubMed ID: 30263322
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  • 16. Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor.
    Shin JA, Akoh CC, Lee KT.
    J Agric Food Chem; 2009 Feb 11; 57(3):888-900. PubMed ID: 19138078
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  • 18. Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.
    Liu C, Meng Z, Chai X, Liang X, Piatko M, Campbell S, Liu Y.
    Food Chem; 2019 Jul 15; 286():636-643. PubMed ID: 30827657
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