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Batch and Continuous Enzymatic Interesterification of Beef Tallow: Interesterification Degree, Relationship, and Physicochemical Properties

https://doi.org/10.2139/ssrn.4673924
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inferredcites →https://doi.org/10.1002/aocs.12319openalex-extracted
Production of Structured Triacylglycerol via Enzymatic Interesterification of Medium‐Chain Triacylglycerol and Soybean Oil Using a Pilot‐Scale Solvent‐Free Packed Bed Reactor
inferredcites →https://doi.org/10.1002/ejlt.200800184openalex-extracted
Calorimetric study of milk fat/rapeseed oil blends and their interesterification products
inferredcites →https://doi.org/10.1002/ejlt.201100097openalex-extracted
Effect of acyl migration in Lipozyme TL IM‐catalyzed interesterification using a triacylglycerol model system
inferredcites →https://doi.org/10.1007/s11746-998-0133-5openalex-extracted
Production of specific‐structured triacylglycerols by lipase‐catalyzed interesterification in a laboratory‐scale continuous reactor
inferredcites →https://doi.org/10.1007/s11746-998-0310-6openalex-extracted
inferredcites →https://doi.org/10.1016/j.foodchem.2018.02.020openalex-extracted
Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil
inferredcites →https://doi.org/10.1016/j.foodchem.2019.126130openalex-extracted
Trace water activity could improve the formation of 1,3-oleic-2-medium chain-rich triacylglycerols by promoting acyl migration in the lipase RM IM catalyzed interesterification
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126518openalex-extracted
Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129070openalex-extracted
Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135558openalex-extracted
Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136980openalex-extracted
Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification
inferredcites →https://doi.org/10.1016/j.foodres.2018.02.001openalex-extracted
Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends
inferredcites →https://doi.org/10.1016/j.lwt.2021.111023openalex-extracted
Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase
inferredcites →https://doi.org/10.1016/j.lwt.2022.113459openalex-extracted
Enzymatic interesterification of palm olein in a continuous packed bed reactor: Effect of process parameters on the properties of fats and immobilized Thermomyces lanuginosus lipase
inferredcites →https://doi.org/10.1016/j.lwt.2023.115042openalex-extracted
The effect of enzymatic interesterification on the high oleic-high stearic sunflower oil fractionation and the physico-chemical properties of stearins
inferredcites →https://doi.org/10.1016/j.procbio.2022.01.004openalex-extracted
Applications of immobilized lipases in enzymatic reactors: A review
inferredcites →https://doi.org/10.1021/acs.jafc.0c06297openalex-extracted
Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties
inferredcites →https://doi.org/10.1021/jf035022uopenalex-extracted
Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network
inferredcites →https://doi.org/10.1021/jf051892vopenalex-extracted
Monitoring Lipase-Catalyzed Interesterification for Bulky Fat Modification with FT-IR/NIR Spectroscopy
inferredcites →https://doi.org/10.1021/jf900665hopenalex-extracted
Physical Characterization of Lard Partial Acylglycerols and Their Effects on Melting and Crystallization Properties of Blends with Rapeseed Oil
inferredcites →https://doi.org/10.1039/c8ra00769aopenalex-extracted
Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines
inferredcites →https://doi.org/10.1533/9781845691684.2.234openalex-extracted
Chemical and enzymatic interesterification of lipids for use in food
inferredcites →https://doi.org/10.5650/jos.ess18201openalex-extracted
Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends
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