Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water

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Journal of dispersion science and technology - ISSN 0193-2691-40:2 (2019) p. 192-205
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Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

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European food research and technology - ISSN 1438-2377-244:9 (2018) p. 1665-1674
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Functionalization of long chain olefins and fatty acid derivatives via boron intermediates

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Antwerp, University of Antwerp, Faculty of Applied Engineering, Research Group Bio-Chemical Green Engineering & Materials (BioGEM), 2018,191 p.
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