Lipases are the most widely used class of enzymes in organic synthesis. Availability of large
number of commercial preparations, their broad specificity and relatively better stability (as …

Microemulsions are thermodynamically stable, transparent, low viscosity, and isotropic
dispersions consisting of oil and water stabilized by an interfacial film of surfactant …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Lipases are endowed with a substrate specificity that surpasses that of any other known
enzyme. This confers on these enzymes an application potential that is literally boundless …

The application of lipases for the production of monoacylglycerols is reviewed. Glycerolysis
or selective hydrolysis of fats and oils, esterification of fatty acids or esters with glycerol, and …

This review focuses on the kinetics and mechanisms of reactions catalysed by immobilized
lipases. The effects of pH, temperature, and various substances on the catalytic properties of …

The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to
encapsulate bioactive compounds, is constantly increasing in food industries. Major …

Though designed by nature to effect hydrolysis of lipids, lipases can, under appropriate
reaction conditions, promote ester formation through reaction of acids and alcohols …

Water-in-oil microemulsions, or reverse micelles, are being evaluated as a reaction medium
for a variety of enzymatic reactions. These systems have many potential biotechnological …

During the last two decades reactions in microemulsions have developed into an emerging
technology. In most instances oil-continuous microemulsions (w/o systems) have been used …