RecoveredCamellia oleiferalecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties-Reference-Cited by-同舟云学术

RecoveredCamellia oleiferalecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties

Published:2020-03-23 Issue:8 Volume:55 Page:3008-3018
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hu Wenna¹,Liu Pengzhan¹²,Liu Guoqin¹²^ORCID,Lu Xiaozhu¹

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou 510640 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14566

Reference41 articles.

1. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

2. Preparation and functionality of lipase-catalysed structured phospholipid – A review

3. Enzymatic modification of egg lecithin to improve properties

4. Lipid composition and emulsifying properties of Camelina sativa seed lecithin

5. Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures

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