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Article cité :

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

Sabine Danthine, Sébastien Closset, Jeroen Maes, Steven Mascrez, Christophe Blecker, Giorgia Purcaro, Véronique Gibon

OCL, 29 (2022) 36

Publié en ligne : 2022-11-03

DOI: https://doi.org/10.1051/ocl/2022029

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https://doi.org/10.1016/j.fbio.2025.106981

Recent Advances in Lipid Crystallization in the Food Industry

Thais Lomonaco Teodoro da Silva and Silvana Martini
Annual Review of Food Science and Technology 15 (1) 355 (2024)
https://doi.org/10.1146/annurev-food-072023-034403