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Food Chemistry, ISSN 0308-8146, 07/2017, Volume 227, pp. 397 - 403
Hydroxyapatite-encapsulated γ-Fe O nanoparticles were prepared, and lipase from was then covalently bound onto the magnetic materials covalent linkages. The... 
Magnetic nanoparticle | Immobilized lipase | Hydroxyapatite | Vegetable oil | Interesesterification | FOOD SCIENCE & TECHNOLOGY | PALM STEARIN | BLENDS | NANOCOMPOSITES | NUTRITION & DIETETICS | BIODIESEL | ENZYMATIC INTERESTERIFICATION | CHEMICAL INTERESTERIFICATION | PLASTIC FATS | OPTIMIZATION | SILICA | CHEMISTRY, APPLIED | interesesterification | Index Medicus
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 03/2013, Volume 115, Issue 3, pp. 270 - 285
Journal Article
Catalysis Today, ISSN 0920-5861, 11/2012, Volume 196, Issue 1, pp. 86 - 90
► Crude glycerol and fatty acids or oils/fats (also agrofood wastes) were used as starting materials to obtain allyl acrylates. ► Biocatalytic... 
CALB | Resting cells | Water activity | Solvent-free | Biocatalytic interesterification | Acrylate derivatives | CHEMISTRY, PHYSICAL | CHEMOENZYMATIC EPOXIDATION | FATTY-ACIDS | TRANSESTERIFICATION | ENGINEERING, CHEMICAL | ENZYMATIC ACRYLATION | ANTARCTICA LIPASE-B | SUBSTRATE | CHEMISTRY, APPLIED | ALLYL ESTERS | CARBOXYLIC-ACIDS
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 12/2018, Volume 53, Issue 12, pp. 2761 - 2769
Trans‐free structure lipids (SLs) were prepared from enzymatic interesterification (EI) of soybean oil (SBO), palm stearin (PS) and coconut stearin (CNS)... 
crystallisation | soybean oil | trans‐free | palm stearin | Coconut stearin | margarine | enzymatic interesterification | trans-free | ACID | FOOD SCIENCE & TECHNOLOGY | STOCK | RICE BRAN OIL | PHYSICOCHEMICAL PROPERTIES | THERMAL-BEHAVIOR | Enzymes | Fatty acids | Soybean | Fatty acid composition | Soybeans | Mixtures | Soya bean oil | Crystals | Lipids | Triglycerides | Margarine | Fats and oils | Stearin
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2019, Volume 286, pp. 29 - 37
Rice bran wax (RBW) is a traditional plant based natural wax and an increasingly popular component in textiles, fruit coatings and cosmetics. Properties of RBW... 
Rice bran wax | Enzymatic interesterification | Texture property | Solid fat content | Crystallization rate | PHYSICAL-PROPERTIES | SOYBEAN OIL | SUBSTITUTE | SOLID FAT-CONTENT | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | NATURAL WAXES | BLENDS | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | CRYSTAL NETWORKS | Thermodynamics | Raw materials | Lipase | Hardness | Refining | Petroleum
Journal Article
Journal Article
FOOD TECHNOLOGY AND BIOTECHNOLOGY, ISSN 1330-9862, 07/2019, Volume 57, Issue 3, pp. 305 - 318
Medium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2... 
RHIZOPUS-ORYZAE | CAPRIC ACID | SOYBEAN OIL | CAPRYLIC-ACID | FOOD SCIENCE & TECHNOLOGY | lipase | medium-long-medium structured lipids | PACKED-BED REACTOR | interesterification | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | glycerides | CHAIN FATTY-ACIDS | ENZYMATIC INTERESTERIFICATION | OXIDATIVE STABILITY | PALM OLEIN | ACYL MIGRATION
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 05/2018, Volume 95, Issue 5, pp. 547 - 555
This study aims to synthesize a cocoa butter equivalent (CBE)‐structured lipid from a blend of illipe butter (IB) and palm midfraction (PMF) by means of... 
Structured lipid | Illipe butter | Cocoa butter equivalent | Enzymatic interesterification | Lipozyme® RM IM | Palm midfraction | Lipozyme | RM IM | ACID | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | OIL | FAT | Lipozyme((R)) RM IM | CHEMISTRY, APPLIED | STEARIN
Journal Article