Determination of Functional Properties of Acylglycerol Emulsifier Obtained under Mild Conditions-Reference-Cited by-同舟云学术

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Determination of Functional Properties of Acylglycerol Emulsifier Obtained under Mild Conditions

Published:2023-11-09 Issue: Volume:4 Page:159
ISSN:
Container-title:The 4th International Electronic Conference on Applied Sciences
language:
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Author:

Natalia Murlykina¹²^ORCID,Olena Upatova¹

Affiliation:

1. Department of Chemistry, Biochemistry, Microbiology and Hygiene of Nutrition, State Biotechnological University, 61051 Kharkiv, Ukraine

2. Department of Applied Chemistry, V.N. Karazin Kharkiv National University, Svobody sq., 4, 61022 Kharkiv, Ukraine

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/56/1/159/pdf

Reference16 articles.

1. Akoh, C.C., and Min, D.B. (2017). Food Lipids. Chemistry, Nutrition, and Biotechnology, Taylor & Francis Group, LLC. [4th ed.].

2. Lage, M.Á.P., and Otero, P. (2021). Natural Food Additives, Intech Open.

3. Nair, M.S., Nair, D.V.T., Johny, A.K., and Venkitanarayanan, K. (2020). Advanced Evaluation Methods, Techniques, and Technologies, Academic Press.

4. Application of infrared spectroscopy for quantitative analysis of new food emulsifiers;Murlykina;Ukr. Food J.,2015

5. Murlykina, N., and Upatova, O. (2022). Evaluation of the Oxidative Stability of Emulsifiers of an Acylglicerol Origin. Biol. Life Sri. Forum, 18.

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