Nickel-boron alloy catalysts reduce the formation of Trans fatty acids in hydrogenated soybean oil

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 447-452

  Li, Tonglin ^a   Zhang, Weinong ^a   Lee, Roy Zhenhu ^b   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

^b Johnson Matthey Inc   (United States)

Author keywords

Alloy nanocatalysts; Hydrogenation; Nickel boron; Selectivity; Trans fatty acids

Indexed keywords

EID: 58749100295     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.068     Document Type: Article

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