Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modification

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 9, 2006, Pages 3310-3316

  Vikbjerg, Anders F ^a   Rusig, Jean Yves ^a   Jonsson, Gunnar ^a   Mu, Huiling ^a   Xu, Xuebing ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Emulsions; Particle size; Stability; Structured phospholipids; Triglycerides; Viscosity

Indexed keywords

EMULSIFYING AGENT; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; PHOSPHATIDYLCHOLINE; SOYBEAN OIL; TRIACYLGLYCEROL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; EMULSION; FLOW KINETICS; METABOLISM; PARTICLE SIZE; PHYSICAL CHEMISTRY;

CHEMISTRY, PHYSICAL; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; OCTANOIC ACIDS; PARTICLE SIZE; PHOSPHATIDYLCHOLINES; RHEOLOGY; SOYBEAN OIL; TRIGLYCERIDES;

GLYCINE MAX;

EID: 33744495798     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052665w     Document Type: Article

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