Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications

作者：Pengkai Xie, Feng Wang, Jun Zhou, Yee‐Ying Lee, Yufei Zhang, Shuo Zou, Yong Wang, Zhen Zhang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142196 · 被引用次数：13 · 研究领域：Food Chemistry and Fat Analysis、Natural Products and Biological Research、Enzyme Catalysis and Immobilization