Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Wan Jun Lee"'
Publikováno v:
Fundamental Research, Vol 1, Iss 6, Pp 767-784 (2021)
Oxidative deterioration of vegetable oils is of great importance in the food industry. In China, vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced yield. Here, we review: (i) the currently empl
Externí odkaz:
https://doaj.org/article/21afe6576f1d41b7916769953c1e45c2
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
Novozym® 435, an immobilized lipase from Candida antarctica B. (CALB), was used as a biocatalyst for the synthesis of high purity medium chain diacylglycerol (MCD) in a bubble column reactor. In this work, the properties of the MCD produced were cha
Externí odkaz:
https://doaj.org/article/39081a9ae377479baddddabf902b4086
Publikováno v:
Current Opinion in Food Science. 43:82-90
Omega-3 fatty acids and phytochemicals are known to offer essential functions needed to maintain the wellness of our body systems. Driven by the upsurging demand and the diminishing traditional sources, sustainable alternatives are proposed. Herein,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f9ac671b44556f2df47fb827407aefa
https://doi.org/10.1016/j.cofs.2021.10.004
https://doi.org/10.1016/j.cofs.2021.10.004
Publikováno v:
Fundamental Research. 1:767-784
Oxidative deterioration of vegetable oils is of great importance in the food industry. In China, vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced yield. Here, we review: (i) the currently empl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::675ac24dcfeca1ac99b41331ac565c30
https://doi.org/10.1016/j.fmre.2021.06.022
https://doi.org/10.1016/j.fmre.2021.06.022
Autor:
Yong Wang, Wan Jun Lee, Aijun Li, Xiaodong Xie, Oi Ming Lai, Jing Ye, Chin Ping Tan, Zhen Zhang
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:9056-9066
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE), causing the loss of lipase selectivity toward the acyl group at sn-1,3. In this study, an oil blend consisting of palm stearin (PST) and palm olein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0df60a64b7f5b1473d39912a186d454e
https://doi.org/10.1021/acs.jafc.0c06297
https://doi.org/10.1021/acs.jafc.0c06297
Publikováno v:
Food & Function. 12:11732-11746
Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31f28650abb137313dc664170695fa6d
https://doi.org/10.1039/d1fo01883c
https://doi.org/10.1039/d1fo01883c
Publikováno v:
Bailey's Industrial Oil and Fat Products. :1-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad0bb924c6f290646f7c0e90d117f2e5
https://doi.org/10.1002/047167849x.bio069.pub2
https://doi.org/10.1002/047167849x.bio069.pub2
Autor:
Wan Jun Lee, Yong Wang
Publikováno v:
Recent Advances in Edible Fats and Oils Technology ISBN: 9789811651120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::293ce6b80dc3535a2f5ea9d1cd55da3e
https://doi.org/10.1007/978-981-16-5113-7_6
https://doi.org/10.1007/978-981-16-5113-7_6
Publikováno v:
Industrial Crops and Products. 186:115195
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee27378b29c74cca4582ddc244ff82e
https://doi.org/10.1016/j.indcrop.2022.115195
https://doi.org/10.1016/j.indcrop.2022.115195
Publikováno v:
Food chemistry. 372
High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ced912b6b6a3f85f4a2e9f4c8b71bf
https://pubmed.ncbi.nlm.nih.gov/34653777
https://pubmed.ncbi.nlm.nih.gov/34653777