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Heat- and shear-reversible networks in food: A review.
Compr Rev Food Sci Food Saf. 2022 Jul;21(4):3405-3435. doi: 10.1111/1541-4337.12988. Epub 2022 Jun 28.
Compr Rev Food Sci Food Saf. 2022.
PMID: 35765752
Review.
Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide.
Jenab E, Temelli F, Curtis JM.
Jenab E, et al.
Food Chem. 2013 Dec 1;141(3):2220-8. doi: 10.1016/j.foodchem.2013.04.079. Epub 2013 May 3.
Food Chem. 2013.
PMID: 23870951
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Effects of pressure and temperature on enzymatic reactions in supercritical fluids.
Rezaei K, Temelli F, Jenab E.
Rezaei K, et al. Among authors: jenab e.
Biotechnol Adv. 2007 May-Jun;25(3):272-80. doi: 10.1016/j.biotechadv.2006.12.002. Epub 2007 Jan 19.
Biotechnol Adv. 2007.
PMID: 17303365
Review.
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Effects of water on enzyme performance with an emphasis on the reactions in supercritical fluids.
Rezaei K, Jenab E, Temelli F.
Rezaei K, et al. Among authors: jenab e.
Crit Rev Biotechnol. 2007 Oct-Dec;27(4):183-95. doi: 10.1080/07388550701775901.
Crit Rev Biotechnol. 2007.
PMID: 18085461
Review.
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