Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil
Wanting Ke, Yee‐Ying Lee, Chin Ping Tan, Aijun Li, Yufei Zhang, Yong Wang, Zhen Zhang
Topics & Concepts
Palm oilDiacylglycerol kinasePolyunsaturated fatty acidCrystallizationChemistryFood scienceFatty acidPalm stearinBiochemistryOrganic chemistryEnzymeProtein kinase CFood Chemistry and Fat AnalysisProteins in Food SystemsPhase Equilibria and Thermodynamics