Characterization, fractionation and utilization of the abdominal chicken fat

Synthesis of structured lipids obtain from interesterification reaction of medium...

Enzymatic conversion of triacylglycerols to mono and diacilglycerols of industrial...

Functionality of fats in the formulation of peanut cream

Physicochemical and textural properties study of chocolates

Synthesis of structured lipids from interesterification reaction of chicken fat and...

Development of structured lipids obtained from milk fat, sunflower oil, and phytosterol...

Restructuring milkfat through blending and interesterification with corn oil

Synthesis of structure lipids by interesterification of lard and soybean oil for...

Effects of chemical interesterification on physical and chemical properties of blends...