Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic acidolysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04827-2.pdf
Reference45 articles.
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2. Ang X, Chen H, Xiang JQ, Wei F, Quek SY (2019) Preparation and functionality of lipase-catalysed structured phospholipid—a review. Trends Food Sci Technol 88:373–383. https://doi.org/10.1016/j.tifs.2019.04.005
3. Arnold G, Schade E, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2014) Influence of individual phospholipids on the physical properties of oil-based suspensions. J Am Oil Chem Soc 91:71–77. https://doi.org/10.1007/s11746-013-2361-6
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