Corn Lecithin for Injection from Deoiled Corn Germ: Extraction, Composition, and Emulsifying Properties
Author:
Affiliation:
1. School of Food Science and EngineeringJilin Agricultural UniversityChangchun 130118P. R. China
2. School of Resource and Environmental ScienceJilin Agricultural UniversityChangchun 130118P. R. China
Funder
The National High Technology Research and Development Program of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700288
Reference42 articles.
1. Extraction and Functional Properties of Non-Zein Proteins in Corn Germ from Wet-Milling
2. Grinding and cooking dry-fractionated corn germ to optimize aqueous enzymatic oil extraction
3. Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH
4. Dairy Lecithin from Cheese Whey Fat Globule Membrane: Its Extraction, Composition, Oxidative Stability, and Emulsifying Properties
5. HPLC Analysis of Egg Yolk Phosphatidylcholine by Evaporative Light Scattering Detector
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