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Production and Characterization of Isopropyl Laurate Using Immobilized Lipase
Candida antarctica lipase Enzymatic esteri cation Isopropyl laurate Surfactant
2009/10/12
Immobilized Candida antarctica lipase (Novozym 435) was used for the synthesis of isopropyl laurate from isopropyl alcohol and lauric acid. A molecular sieve was used to shift the reaction towards the...
Characterization of Factors Affecting Properties of Rice Cake and Its Structure
amylography degree of dispersion DSC
2010/11/22
In the manufacturing process, the relationship between the expansibility of glutinous rice crackers and the properties of gelatinized and retrograded rice flour gel (rice cake) has not been fully clar...
Characterization of Viscoelastic Properties of Rice Cake
rice starch gel viscoelastic property
2010/11/22
It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the man...