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International Journal of Food Properties Volume 20, 2017 - Issue 11
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Thermal and crystal characteristics of enzymatically interesterified fats of fatty acid-balanced oil and fully hydrogenated soybean oil in supercritical CO2 system

Dianyu YuSchool of Food Science, Northeast Agricultural University, Harbin, China;Collaborative Innovation Food Safety and Nutrition Center, Wuxi, ChinaView further author information
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Xiaofen QiSchool of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Yue RenSchool of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Wenhua WangSchool of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Lixue SunSchool of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Duoxian XuSchool of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Huan ZhangSchool of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Lizhi HuCollaborative Innovation Food Safety and Nutrition Center, Wuxi, ChinaView further author information
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Lianzhou JiangSchool of Food Science, Northeast Agricultural University, Harbin, China;National Soybean Engineering Technology Research Center, Northeast Agricultural University, Xiangfang District, Harbin, ChinaCorrespondence[email protected] [email protected]
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Walid ElfallehUR Catalyse et Matériaux pour l’Environnement et les Procédés URCMEP (UR11ES85) Faculté des Sciences de Gabès, Université de Gabès, TunisiaORCID Iconhttp://orcid.org/0000-0002-3493-6451View further author information
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Pages 2675-2685 | Received 29 Jul 2016, Accepted 09 Oct 2016, Published online: 12 Mar 2017

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