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Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/1438-9312(200006)102:6<411::aid-ejlt411>3.0.co;2-topenalex-snapshot
Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
inferredcites →https://doi.org/10.1002/1438-9312(200006)102:6<411::aid-ejlt411>3.3.co;2-kopenalex-snapshot
Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
inferredcites →https://doi.org/10.1002/lipi.19940960206openalex-snapshot
Modification of Fats by Lipase Interesterification II: Effect on Crystallization Behaviour and Functional Properties
inferredcites →https://doi.org/10.1007/bf02540510openalex-snapshot
A study of the kinetics of nucleation in a palm oil melt
inferredcites →https://doi.org/10.1007/bf02605730openalex-snapshot
Blending, chilling, and tempering of margarines and shortenings
inferredcites →https://doi.org/10.1007/bf02634906openalex-snapshot
Review of the polymorphism of saturated even glycerides
inferredcites →https://doi.org/10.1007/bf02660748openalex-snapshot
Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil
inferredcites →https://doi.org/10.1007/bf02663056openalex-snapshot
The DSC thermal analysis of crystallization behavior in palm oil
inferredcites →https://doi.org/10.1007/s11745-001-0416-7openalex-snapshot
Comparison of lipase‐transesterified blend with some commercial solid frying shortenings in Malaysia
inferredcites →https://doi.org/10.1007/s11746-000-0049-xopenalex-snapshot
Crystallization kinetics of palm stearin in blends with sesame seed oil
inferredcites →https://doi.org/10.1007/s11746-001-0220-4openalex-snapshot
Production of margarine fats by enzymatic interesterification with silica‐granulated Thermomyces lanuginosa lipase in a large‐scale study
inferredcites →https://doi.org/10.1007/s11746-998-0045-4openalex-snapshot
Pilot batch production of specific‐structured lipids by lipase‐catalyzed interesterification: Preliminary study on incorporation and acyl migration
inferredcites →https://doi.org/10.1016/0163-7827(84)90004-3openalex-snapshot
Phase behaviour of fats and their mixtures
inferredcites →https://doi.org/10.1016/s0963-9969(99)00078-2openalex-snapshot
Relating structure of fat crystal networks to mechanical properties
inferredcites →https://doi.org/10.1021/jf970723aopenalex-snapshot
Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 1. Compositional Modifications
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4673924openalex-extracted
Batch and Continuous Enzymatic Interesterification of Beef Tallow: Interesterification Degree, Relationship, and Physicochemical Properties
inferred← citeshttps://doi.org/10.1002/ejlt.200500305openalex-snapshot
Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties
inferred← citeshttps://doi.org/10.1002/ejlt.200501198openalex-snapshot
Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties
inferred← citeshttps://doi.org/10.1002/ejlt.200600029openalex-snapshot
Operational stability of Thermomyces lanuginosa lipase during interesterification of fat in continuous packed‐bed reactors
inferred← citeshttps://doi.org/10.1002/ejlt.200600142openalex-snapshot
Physical properties of lipase‐catalyzed interesterification of palm stearin with canola oil blends
inferred← citeshttps://doi.org/10.1002/ejlt.200700270openalex-snapshot
Pattern recognition of lipase‐catalyzed or chemically interesterified fat blends containing n‐3 polyunsaturated fatty acids
inferred← citeshttps://doi.org/10.1002/ejlt.200800059openalex-snapshot
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism
inferred← citeshttps://doi.org/10.1002/ejlt.200800109openalex-snapshot
Lipase/acyltransferase‐catalysed interesterification of fat blends containing n‐3 polyunsaturated fatty acids
inferred← citeshttps://doi.org/10.1002/ejlt.200800134openalex-snapshot
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
inferred← citeshttps://doi.org/10.1002/ejlt.200800184openalex-snapshot
Calorimetric study of milk fat/rapeseed oil blends and their interesterification products
inferred← citeshttps://doi.org/10.1002/ejlt.200800194openalex-snapshot
Operational stability of immobilised lipase/acyltransferase during interesterification of fat blends
inferred← citeshttps://doi.org/10.1002/ejlt.201700205openalex-snapshot
Physicochemical Properties of Enzymatically Produced Palm‐Oil‐Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture
inferred← citeshttps://doi.org/10.1007/978-3-030-41661-4_21openalex-snapshot
Butter and Dairy Fat Spreads
inferred← citeshttps://doi.org/10.1007/978-3-642-21762-3_108openalex-snapshot
Physical Properties of Camellia Oleifera Heated by Micro-wave
inferred← citeshttps://doi.org/10.1007/978-94-007-5899-5_34openalex-snapshot
Biocatalysis Through Thermostable Lipases: Adding Flavor to Chemistry
inferred← citeshttps://doi.org/10.1007/s00203-023-03655-0openalex-snapshot
Comparison of enzymatic activities of lipases from Burkholderia plantarii and Burkholderia cepacia
inferred← citeshttps://doi.org/10.1007/s00216-006-0734-5openalex-snapshot
Monitoring lipase-catalyzed butterfat interesterification with rapeseed oil by Fourier transform near-infrared spectroscopy
inferred← citeshttps://doi.org/10.1007/s00217-009-1188-8openalex-snapshot
Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products
inferred← citeshttps://doi.org/10.1007/s10973-014-3645-2openalex-snapshot
Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
inferred← citeshttps://doi.org/10.1007/s11483-009-9102-2openalex-snapshot
Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification
inferred← citeshttps://doi.org/10.1007/s11746-006-5035-9openalex-snapshot
Interesterification of tea seed oil and its application in margarine production
inferred← citeshttps://doi.org/10.1007/s11746-007-1155-0openalex-snapshot
Physical Properties of trans‐Free Bakery Shortening Produced by Lipase‐Catalyzed Interesterification
inferred← citeshttps://doi.org/10.1007/s11746-007-1160-3openalex-snapshot
Online Pre‐purification for the Continuous Enzymatic Interesterification of Bulk Fats Containing Omega‐3 Oil
inferred← citeshttps://doi.org/10.1007/s11746-009-1362-yopenalex-snapshot
The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA): Physical Properties
inferred← citeshttps://doi.org/10.1007/s11746-011-1905-xopenalex-snapshot
Enzymatic Interesterification of Palm Oil and Fractions: Monitoring the Degree of Interesterification using Different Methods
inferred← citeshttps://doi.org/10.1007/s11746-013-2319-8openalex-snapshot
Characterization of Enzymatically Interesterified Canola Oil and Fully‐Hydrogenated Canola Oil Blends Under Supercritical CO2
inferred← citeshttps://doi.org/10.1007/s11947-011-0544-4openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/b978-0-9830791-2-5.50021-9openalex-snapshot
Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives
inferred← citeshttps://doi.org/10.1016/b978-0-9830791-5-6.50014-9openalex-snapshot
Enzymatic Interesterification
inferred← citeshttps://doi.org/10.1016/b978-0-9830791-5-6.50020-4openalex-snapshot
Trans Fats Replacement Solutions in China
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.02.145openalex-snapshot
Immobilisation of lecitase® ultra for production of diacylglycerols by glycerolysis of soybean oil
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.01.024openalex-snapshot
The effect of interesterification on the bioavailability of fatty acids in structured lipids
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138635openalex-snapshot
Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.06.008openalex-snapshot
Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110486openalex-snapshot
Margarines: Historical approach, technological aspects, nutritional profile, and global trends
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.11.085openalex-snapshot
Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111023openalex-snapshot
Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118702openalex-snapshot
Sustainable and safe high-yield synthesis of beef tallow-derived diacylglycerol via solvent-free enzymatic glycerolysis
inferred← citeshttps://doi.org/10.1016/j.molcatb.2007.11.008openalex-snapshot
Interesterification of fat blends rich in ω-3 polyunsaturated fatty acids catalysed by immobilized Thermomyces lanuginosa lipase under high pressure
inferred← citeshttps://doi.org/10.1016/j.molcatb.2009.11.010openalex-snapshot
Lipase from Thermomyces lanuginosus: Uses and prospects as an industrial biocatalyst
inferred← citeshttps://doi.org/10.1021/jf072936yopenalex-snapshot
Preparation of Interesterified Plastic Fats from Fats and Oils Free of Trans Fatty Acid
inferred← citeshttps://doi.org/10.1021/jf204111topenalex-snapshot
Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties
inferred← citeshttps://doi.org/10.1021/jf8007585openalex-snapshot
Interesterification of Olive Oil with a Fully Hydrogenated Fat in a Batch Reactor Using Step Changes in Temperature
inferred← citeshttps://doi.org/10.1080/10408398.2020.1793725openalex-snapshot
Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect
inferred← citeshttps://doi.org/10.1080/19476337.2019.1699168openalex-snapshot
Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin
inferred← citeshttps://doi.org/10.1111/1541-4337.12022openalex-snapshot
The Effective Factors on the Structure of Butter and Other Milk Fat‐Based Products
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2009.02162.xopenalex-snapshot
Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate
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Physicochemical and Volatiles Characterization of Trans ‐Free Solid Fats Produced by Lipase‐Catalyzed Interesterification
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02115.xopenalex-snapshot
Lipase‐Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures
inferred← citeshttps://doi.org/10.1111/jfpe.12409openalex-snapshot
Rheological and Physicochemical Modification of trans‐Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification
inferred← citeshttps://doi.org/10.1111/jfpp.13987openalex-snapshot
Formulation of oil‐in‐water emulsions containing enzymatically modified rabbit fat with pumpkin seed oil
inferred← citeshttps://doi.org/10.1146/annurev-food-030216-030034openalex-snapshot
Carbohydrates as Fat Replacers
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Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil
inferred← citeshttps://doi.org/10.11606/d.9.2010.tde-10032010-100042openalex-snapshot
Efeito da interesterificação química sobre as propriedades físico-químicas de misturas de estearina e oleína de palma
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Interesterificação química e enzimática de misturas de estearina de palma, óleo de coco e óleo de canola para formulação de margarinas com baixa concentração de isômeros trans
inferred← citeshttps://doi.org/10.1533/9780857097873.147openalex-snapshot
Replacement of partially hydrogenated oils in food products: a technological challenge
inferred← citeshttps://doi.org/10.1533/9781845691684.2.234openalex-snapshot
Chemical and enzymatic interesterification of lipids for use in food
inferred← citeshttps://doi.org/10.1533/9781845693718.2.270openalex-snapshot
Production of structured lipids with functional health benefits
inferred← citeshttps://doi.org/10.2174/1874070700701010072openalex-snapshot
Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor
inferred← citeshttps://doi.org/10.21894/jopr.2017.00014openalex-snapshot
PALM OIL AND PALM KERNEL OIL: VERSATILE INGREDIENTS FOR FOOD APPLICATIONS
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Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
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Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo ingles
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Formulação de gorduras zero trans para recheio de biscoitos utilizando redes neurais
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Fat Bloom and Polymorphism in Chocolate Prepared with Modified Tea Seed Oil
inferred← citeshttps://doi.org/10.70675/f06ce065z9f42z4d90zb5efz3140503e65d3openalex-snapshot
Compréhension et maîtrise de l'interestérification enzymatique d'huiles végétales sur les plans nutritionnel et technologique
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Optimization of lipase-catalyzed synthesis of flaxseed oil-based structured lipids in non-conventional media
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Electrostatic and Water Content Effects on Yarrowia lipolytica Lipase Immobilization by Adsorption
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