Dairy lecithin from cheese whey fat globule membrane: Its extraction, composition, oxidative stability, and emulsifying properties

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 2, 2013, Pages 217-224

  Zhu, Dan ^a   Damodaran, Srinivasan ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese whey; Dairy lecithin; Emulsion; Milk fat globule membrane; Oxidative stability; Phase transition; Phospholipid composition

Indexed keywords

EMULSIFICATION; EMULSIONS; ETHANOL; EXTRACTION; LECITHIN; LINOLEIC ACID; LOW TEMPERATURE PRODUCTION; OILS AND FATS; OSTWALD RIPENING; PALMITIC ACID; PHASE TRANSITIONS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

CHEESE WHEY; EMULSIFYING PROPERTY; MILK FAT GLOBULES; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLINOSITOL;

DAIRIES;

EID: 84878491605     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2152-5     Document Type: Article

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