Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy

Busra Nur Okcu and Ayse Burcu Aktas
Journal of the American Oil Chemists' Society 101 (3) 309 (2024)
https://doi.org/10.1002/aocs.12801

Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil

Huihui Zhang, Pan Gao, Zhe Chen, et al.
Journal of Food Science and Technology 60 (2) 562 (2023)
https://doi.org/10.1007/s13197-022-05638-3

Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil

Sabine Danthine, Sébastien Closset, Jeroen Maes, et al.
OCL 29 36 (2022)
https://doi.org/10.1051/ocl/2022029

Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems

Jixian Mao, Yujie Gao and Zong Meng
Food Research International 161 111814 (2022)
https://doi.org/10.1016/j.foodres.2022.111814

Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

A.B. Aktas and B. Ozen
Grasas y Aceites 72 (3) e418 (2021)
https://doi.org/10.3989/gya.0552201

Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends

Ayse Burcu Aktas, Banu Ozen and Cristina Alamprese
Journal of Food Processing and Preservation 45 (8) (2021)
https://doi.org/10.1111/jfpp.14587

Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review

Mishela Temkov and Vlad Mureșan
Foods 10 (6) 1376 (2021)
https://doi.org/10.3390/foods10061376