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搜索结果: 1-6 共查到食品科学技术 interesterification相关记录6条 . 查询时间(0.093 秒)
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed ...
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyce...
Beef tallow stearin was blended at various proportions with rapeseed oil and the blends were interesterified using sodium methoxide or immobilized lipases from Rhisomucor miehei (Lipozyme IM) and Cand...
Six commercial lipases, in free or immobilized form, were tested for their ability to catalyze acyl exchange between conjugated linoleic acid and anhydrous butterfat under solvent-free conditions. Imm...
Milk fat was interesterified with oleic acid by catalysis of an immobilized lipase in a microaqueous two-phase system. A commercial lipase from Rhizopus oryzae and a controlled pore glass carrier were...
Lipase modification by addition of lipid is a simple and effective way to greatly improve enzyme activity for n-hexane based interesterification and hydrolysis reactions. The ranges of modifying lipid...

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