2021peer-reviewed74 citations
Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities
Zhen Zhang, Jing Ye, Wan Jun Lee, Casimir C. Akoh, Aijun Li, Yong Wang
Food Chemistry
Concepts
Interesterified fatChemistryPalm stearinCrystallizationPalm kernel oilNucleationChemical engineeringChromatography