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1 amounts of mixed TG increased as a result of interesterification.
2 g and time of the reaction on the process of interesterification.
3 anced in a potentially useful manner through interesterification.
4                                     Chemical interesterification and adsorption treatments significan
5 ysical properties of liquid phase, degree of interesterification, and physicochemical properties of t
6                This study has shown chemical interesterification are effective in modifying the physi
7                               The process of interesterification at the optimized parameters carried
8 the 10 oil blends were subjected to chemical interesterification (CIE) using sodium methoxide as the
9                                              Interesterification did not modify fat digestion, postpr
10 e RM IM and Lipozyme TL IM were screened for interesterification efficiency under different system ai
11                                              Interesterification improved emulsion stability index wh
12 (GE) during the inhibition phase of chemical interesterification in refined, bleached, and deodorized
13 degrees C, precooled Buchner filtration) and interesterification (Lipozyme TL IM, N2 flow, 2.5h, 40 d
14 al fatty acids, prepared by lipase catalysed interesterification of ethyl behenate respectively with
15 tin hydrolysis, debittering of fruit juices, interesterification of food fats and oils, biodiesel pro
16 anoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes
17  were analyzed before and after the chemical interesterification process for their fatty acid and tri
18 ne (PC) in a lipase-catalyzed acidolysis and interesterification process was studied using four comme
19 ase in melting temperature resulted from the interesterification process.
20                                    Enzymatic interesterification processes are preferred due the regi
21 h oleic sunflower oil (HSO) blends and their interesterification products.
22 l showed the best results after the chemical interesterification reaction regarding the possible appl
23                                The enzymatic interesterification resulted in a single phase liquid pr
24 , substrate ratio and time for the degree of interesterification to reach the highest equilibrium sta
25 ation of solvent winterization and enzymatic interesterification was attempted.
26                                The enzymatic interesterification was conducted employing the immobili
27  modification of the melting profile through interesterification, without altering the bioavailabilit