Emulsification Properties of Egg Yolk Lecithin and Various Phospholipids
Author:
Affiliation:
1. Meiji Pharmaceutical University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/63/8/63_363/_pdf
Reference17 articles.
1. 1) Rydhag, L. and Wilton, I., The function of phospholipids of soybean lecithin in emulsions. J. Am. Oil Chem. Soc., 58, 830-837 (1981).
2. 2) Rydhag, L., Fettverteilung beim antarktischen marmorbarsch. Fette Siefen, Anstrich, 81, 166-168 (1979).
3. 4) Teichman, R.J., Cummins, J.M. and Takei, G.H., The characterization of a malachite green-stainable glutaraldehyde-extractable phospholipid in rabbit spermatozoa. Biol. Reprod., 10, 565-577 (1974).
4. 5) Ishii, F., Takamura, A. and Noro, S., Observation of liposomes by scanning electron microscope. Membrane, 7, 307-308 (1982).
5. 6) Takamura, A., Ishii, F., Noro, S. and Koishi, M., Effect of homogenization conditions on the physicochemical properties of emulsion bases. Chem. Pharm. Bull., 31, 2786-2792 (1983).
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