Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects

Ronald P. Mensink · New England Journal of Medicine · 1990 · 1.4K citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17

Physical and chemical properties of <i>trans</i>‐free fats produced by chemical interesterification of vegetable oil blends

V. Petrauskaitè, Wim De Greyt, M. Kellens et al. · Journal of the American Oil Chemists Society · 1998 · 121 citations · Full text

Agriculture, Food Science, Food Chemistry +14

Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications

Dérick Rousseau, K. Forestière, A.R. Hill et al. · Journal of the American Oil Chemists Society · 1996 · 116 citations

Agriculture, Chemistry, Food Science +13

Physical properties of interesterified fat blends

M. A. M. Zeitoun, W. E. Neff, G. R. List et al. · Journal of the American Oil Chemists Society · 1993 · 106 citations

Agriculture, Chemistry, Food Science +13

Physico‐chemical characteristics of palm‐based oil blends for the production of reduced fat spreads

H. M. D. Noor Lida, Asbi Ali · Journal of the American Oil Chemists Society · 1998 · 105 citations

Agriculture, Food Science, Nutritional Sciences +12