Physical and chemical properties of trans -free fats produced by chemical interesterification of vegetable oil blends

By Petrauskaite V.   Greyt W.   Kellens M.   Huyghebaert A.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 4, 1998-04 ,pp. : 489-493

Springer Publishing Company

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Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products

By Seriburi Vimon   Akoh Casimir  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 6, 1998-06 ,pp. : 711-716

Springer Publishing Company

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Alteration of steryl ester content and positional distribution of fatty acids in triacylglycerols by chemical and enzymatic interesterification of plant oils

By Ferrari R.   Esteves W.   Mukherjee K.  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 2, 1997-02 ,pp. : 93-96

Springer Publishing Company

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The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism

By Rousseau Dérick   Marangoni Alejandro   Jeffrey Ken  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 12, 1998-12 ,pp. : 1833-1839

Springer Publishing Company

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The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization

By Marangoni Alejandro   Rousseau Dérick  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 10, 1998-10 ,pp. : 1265-1271

Springer Publishing Company

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