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Journal of Dispersion Science and Technology Volume 40, 2019 - Issue 2
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Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water

Małgorzata KowalskaFaculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland; Correspondence[email protected]
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Magdalena WoźniakFaculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland; ;Faculty of Economic and Legal Sciences, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland;
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Anna Krzton-MaziopaFaculty of Chemistry, Warsaw University of Technology, Warsaw, Poland;
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Serge TavernierFaculty of Applied Engineering, University of Antwerp, Antwerpen, Belgium;
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Łukasz PazdurFaculty of Applied Engineering, University of Antwerp, Antwerpen, Belgium;
&
Anna ŻbikowskaFaculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland
Pages 192-205 | Received 03 Feb 2018, Accepted 14 Apr 2018, Published online: 11 Sep 2018

Citations (15)

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Read on this site (1)

Zhen Zhang, Wan Jun Lee & Yong Wang. (2021) Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Critical Reviews in Food Science and Nutrition 61:19, pages 3145-3159.
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Articles from other publishers (14)

Iwona Szymanska, Anna Zbikowska & Sylwia Onacik-Gür. (2024) New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams. Foods 13:5, pages 729.
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Małgorzata Kowalska & Magdalena Woźniak. (2023) Proposal of New Emulsion Systems Containing Hydroxypropylmethylcellulose as a Viscosity Modifier and Diacylglycerols from Mutton Tallow and Hemp Seed Oil. Applied Sciences 13:18, pages 10289.
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Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen & Xiong Fu. (2023) Multiscale combined techniques for evaluating emulsion stability: A critical review. Advances in Colloid and Interface Science 311, pages 102813.
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Jun Zhou, Yee-Ying Lee, Yilin Mao, Yong Wang & Zhen Zhang. (2022) Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems. Foods 11:16, pages 2400.
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Jorge Luis Patarroyo, Javier Cifuentes, Laura N. Muñoz, Juan C. Cruz & Luis H. Reyes. (2022) Novel antibacterial hydrogels based on gelatin/polyvinyl-alcohol and graphene oxide/silver nanoconjugates: formulation, characterization, and preliminary biocompatibility evaluation. Heliyon 8:3, pages e09145.
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Ayse Burcu Aktas, Banu Ozen & Cristina Alamprese. (2020) Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends. Journal of Food Processing and Preservation 45:8.
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Mishela Temkov & Vlad Mureșan. (2021) Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review. Foods 10:6, pages 1376.
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Małgorzata Kowalska, Magdalena Woźniak, Anna Zbikowska, Eva Ivanišová & Artur Molik. (2021) Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis. Catalysts 11:4, pages 453.
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Małgorzata Kowalska, Paweł Turek, Anna Żbikowska, Monika Babut & Jerzy Szakiel. (2021) The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum. Biomolecules 11:2, pages 213.
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Magdalena Woźniak, Małgorzata Kowalska, Serge Tavernier & Anna Żbikowska. (2020) Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides. Biomolecules 11:1, pages 49.
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Małgorzata Kowalska, Anna Krztoń-Maziopa, Monika Babut & Paulina Mitrosz. (2020) Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat. Rheologica Acta 59:10, pages 717-726.
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Magdalena Woźniak, Małgorzata Kowalska, Paweł Turek & Wanda Kudełka. (2020) Characterization of Dispersion Systems Prepared with Mutton Tallow/Hemp Seed Oil‐Based Diacylglycerols Using Ultrasonic or Mechanical Homogenization. Journal of Surfactants and Detergents 23:4, pages 737-751.
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Małgorzata Kowalska, Magdalena Woźniak, Anna Żbikowska & Mariola Kozłowska. (2020) Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids. Biomolecules 10:1, pages 115.
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Małgorzata Kowalska, Monika Babut, Magdalena Woźniak & Anna Żbikowska. (2019) Formulation of oil‐in‐water emulsions containing enzymatically modified rabbit fat with pumpkin seed oil. Journal of Food Processing and Preservation 43:7.
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