Preparation of diacylglycerol by lipase-catalyzed glycerolysis in the presence of polar adsorption materials

Autor: Tang, Xiao, Li, Houyue, Gu, Jialing, Fu, Yijie, Yu, Junwen, Li, Zongrun, Li, Yuqi, Wang, Xiaowen, Wang, Xiaosan

Publikováno v: In Food Chemistry 1 March 2025 467

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Preparation of diacylglycerol by lipase-catalyzed glycerolysis in the presence of polar adsorption materials.

Autor: Tang X; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Li H; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Gu J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Fu Y; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Yu J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Li Z; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Li Y; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China., Wang X; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Taigu, Taiyuan, Shanxi 030801, PR China., Wang X; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Taigu, Taiyuan, Shanxi 030801, PR China. Electronic address: xiaosanw@jiangnan.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 05; Vol. 467, pp. 142330. Date of Electronic Publication: 2024 Dec 05.