ArticleCurrent research in food science2021
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats.
Article in Current research in food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Upgrading sesame cake-extracted oil via enzymatic glycerolysis: Production and characterization of diacylglycerol-enriched oil.Food chemistry: X · 2026Article
- Integrated Production of Microalgal Oil fromFoods (Basel, Switzerland) · 2026Article
- Characterization of self-emulsifying macadamia nut oil fermented by Epidermidibacterium keratini mutant EPI-7-i originated from skin flora as a novel cosmetic ingredient.Scientific reports · 2026Article
- Enzymatic preparation and quality evaluation of diacylglycerol-richFood chemistry: X · 2026Article
- From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations.Comprehensive reviews in food science and food safety · 2025Review
- A Comparison of Monoglyceride Production from Microalgaelipids and Rapeseed Oil Catalyzed by Metal Oxides.ChemSusChem · 2024Article
- Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving theFoods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here, this approach was extended to a variety oils of differing fatty acid compositions. Reactions were performed at 65 °C for 48 h at a triacylglycerol:glycerol molar ratio of 1:1, using the non-regiospecific
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