Preparation and Utilization of Hydroxy Fatty Acid Rich Soyphospholipid for Emulsifier Application in Food Products

Author:

Saha Gargi,Bhattacharyya D. K.,Ghosh Minakshi

Publisher

Springer Singapore

Reference20 articles.

1. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181(74):1199–1200

2. Chakrabarty MM (2003) Margarine, shortenings, spreads. In: Chakrabarty MM (ed) Chemistry and technology of oils and fats. Allied Publishers Pvt. Limited, Delhi, India, pp 500–523

3. Chen PS, Toribara TY, Warner H (1956) Microdetermination of phosphorus. Anal Chem 28(11):1756–1758

4. Chiplunkar PP, Pratap AP (2017) Ultrasound assisted synthesis of hydroxylated soybean lecithin from crude soybean lecithin as an emulsifier. J Oleo Sci 66(10):1101–1108

5. Cocks LV, van Rede C (1966) Laboratory handbook for oils and fats analyses. Academic Press, London, pp 113–117

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