Does the hydrophobic group on sn-2 position of phosphatidylcholine decide its emulsifying ability?-Reference-Cited by-同舟云学术

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Does the hydrophobic group on sn-2 position of phosphatidylcholine decide its emulsifying ability?

Published:2016-12 Issue: Volume:74 Page:255-262
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sui Xiaonan,Li Qiuhui,Wang Zhongjiang,Qi Baokun,Zou Xiaoshuang,Li Yang,Jiang Lianzhou

Funder

National Natural Science Foundation of China

Fok Ying Tung Education Foundation

Young Innovative Talent Training Plan of Heilongjiang Province

Natural Science Foundation of Heilongjiang Province of China

Postdoctoral Start-funded Research of Heilongjiang Province

Heilongjiang Human Resources and Social Security Bureau

“Young Talents” Project of Northeast Agricultural University

Key Laboratory of Soybean Biology of Chinese Education Ministry

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. An enzymatic method for the synthesis of mixed-acid phosphatidylcholine;Adlercreutz;Journal of the American Oil Chemists' Society,2004

2. Emulsifying properties of different modified sunflower lecithins;Cabezas;Journal of the American Oil Chemists' Society,2012

3. Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction;Comas;Food Hydrocolloids,2006

4. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level;Cui;Journal of Agricultural and Food Chemistry,2014

5. Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2;Daimer;Food Hydrocolloids,2009

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