ENZYMATIC INTERESTERIFICATION IN A CONTINUOUS PACKED BED REACTOR USING STEPWISE IN TEMPERATURE FOR DEVELOPMENT OF TRANS FAT FREE AND LOW SATURATED FAT IN THE FATS AND OILS

• 1. 一种改进的酶催化用旋转填料床反应器及其在酶催化油脂水解制备脂肪酸中的应用 [P] . 中国专利： CN106179133B . 2018.12.07
• 2. 一种改进的酶催化用旋转填料床反应器及其在酶催化油脂水解制备脂肪酸中的应用 [P] . 中国专利： CN106179133A . 2016-12-07
• 3. Enzymatic Interesterification Using Stepwise Changes In Temperature For Development of Trans Fat-Free Fats and Oils [P] . 美国专利： US2009155412A1 . 2009-06-18

  机译： 使用温度逐步变化进行酶促酯交换反应，开发反式无脂油脂

• 4. ENZYMATIC INTERESTERIFICATION IN LOW TEMPERATURE FOR DEVELOPMENT OF TRANS FAT FREE IN THE FATS AND OILS [P] . 韩国专利： KR100862548B1 . 2008-10-13

  机译： 脂肪中无反式脂肪发育的低温酶促互酯

• 5. TRANS FATTY ACID FREE FAT FOR PREPARING A MARGARINE OIL PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PRODUCTION OF THE SAME [P] . 韩国专利： KR100822040B1 . 2008-04-15

  机译： 反式脂肪酸游离脂肪用于制备酶法互酯制备的人造黄油的方法及其生产方法

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• 2. Reagent-free determination of amikacin content in amikacin sulfate injections by FTIR derivative spectroscopy in a continuous flow system [J] . José F. Ovalles, Máximo Gallignani, María R. Brunetto, 药物分析学报（英文） . 2014,第002期
• 3. Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor [J] . Ronne TH, Yang TK, Mu HL, Journal of Agricultural and Food Chemistry . 2005,第14期
• 4. Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats. [J] . Li D., Adhikari P., Shin J. A., LWT-Food Science & Technology . 2010,第3期
• 5. Optimization of Interesterification Reaction for the Continuous Production of trans-Free Fat in a Packed Bed Enzyme Bioreactor with Immobilized Lipase [J] . Kim SW, Park KM, Ha JU, Korean Journal of Food Science and Technology . 2009,第2期
• 6. Continuous Hydrosonic Reactor for Methyl Esters Production Process from Low Free Fatty Acid Oil Using 3D-Printed Rotor [C] . Ye Min Oo, Krit Somnuk International Conference on Material Science and Engineering Technology . 2020
• 7. Effects of fat crystal network structure on the rheological properties of high oleic -stearic acid fats before and after chemical and random enzymatic interesterification. [D] . Ahmadi, Latifeh. 2009
• 8. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin [O] . Pimwalan Ornla-ied, Sopark Sonwai, Sawang Lertthirasuntorn 2016
• 9. Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor [O] . Rønne Torben Harald, Yang Tiankui, Mu Huiling, 2005
• 10. New Food Choices Free of Trans Fats Better Align U.S. Diets With Health Recommendations [R] . Rahkovsky, I., Martinez, S., Kuchler, F. 2010

• 1. Isolation and Characterization of Microorganisms for Degradation of Minimal Oils and Fats at Low Temperatures [J] . 陈熹兮 ,杨虹 ,李道棠 . 上海交通大学学报：英文版 . 2003,第2期
• 2. Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration [J] . Wassim Nouira ,Young W Park ,Zehra Guler . 动物科学期刊（英文） . 2011,第2期
• 3. Effects of Mixing Canola and Palm Oils with Sunflower Oil on the Formation of Trans Fatty Acids during Frying [J] . Radwan S. Farag ,Magdy A. S. El-Agaimy ,Bothaina S. Abd El Hakeem . 食品与营养科学（英文） . 2010,第1期
• 4. 全反式维甲酸及多不饱和脂肪酸对胃癌细胞株SGC-7901 中PPARγ的影响 [C] . 余震 ,陈亦明 ,姚建高 . 2007年浙江省医学会肠内肠外营养会议 . 2007
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