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Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends

Wenran Tian; Xianghui Yan; Zheling Zeng; Jiaheng Xia; Junxin Zhao; Guibing Zeng; Ping Yu; Xuefang Wen; Deming Gong
Food Chemistry · Vol. 430 · pp. 137026 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume430
Pages137026
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137026
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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