Preparation of human milk fat substitutes from lard by lipase-catalyzed interesterification based on triacylglycerol profiles

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Xiaoqiang Zou, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, China
  • Jianhua Huang, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, China
  • Qingzhe Jin, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, China
  • Zheng Guo
  • Ling-Zhi Cheong, Denmark
  • Xuebing Xu, Denmark
  • Xingguo Wang, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, China
Original languageEnglish
JournalJournal of the American Oil Chemists' Society
Volume91
Issue12
Pages (from-to)1987-1998
Number of pages12
ISSN0003-021X
DOIs
Publication statusPublished - 2014

    Research areas

  • Enzymatic interesterification, Human milk fat substitutes, Lard, Lipozyme RM IM, Physical blending, Triacylglycerol profiles

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