Lecithins

Emulsifiers in Food Technology: Second Edition

Volumn 9780470670637, Issue , 2015, Pages 21-60

  Bueschelberger, Hanns Georg ^a   Tirok, Susanne ^a   Stoffels, Ilona ^a   Schoeppe, Arnulf ^a  

^a Deutschland GmbH   (Germany)

Author keywords

Food industry; Lecithins; Organic solvents; Phospholipids

Indexed keywords

CHEMICAL ANALYSIS; EMULSIFICATION; FATTY ACIDS; LECITHIN;

APPLICATION PROPERTIES; EMULSIFICATION PROPERTIES; FATTY ACID COMPOSITION; FOOD INDUSTRIES; INDUSTRIAL SCALE; POLAR HEADGROUPS; SOURCE COMPOSITION;

ORGANIC SOLVENTS;

EID: 84926210415     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118921265.ch2     Document Type: Chapter

References (9)

1. Heinz, E. (1996). Plant glycolipids: Structure, isolation and analysis. In Christie, W.W. (ed). Advances in Lipid Methodology-One. Dundee, The Oily Press.
2. Nyberg, L. (1995) Sphingomyelin from bovine milk. In Cevc, G. & Paltauf, F. (eds). Phospholipides: Characterization, Metabolism, and Novel Biological Applications. Champaign, AOCS Press.
3. List, G.R. (1989). Commercial manufacture of lecithin. In Szuhaj, B.F. (ed). Lecithins: Sources, Manufacture and Uses. Chicago, IL, American Oil Chemists Society.
4. Larsson, K. (1994). Lipids-Molecular Organization, Physical Functions and Technical Applications. Dundee, The Oily Press.
5. Small, D.M. (1986). The physical chemistry of lipids. In Hanahan, D.J. (ed). Handbook of Lipid Research, Volume 3. New York/London, Plenum Press.
6. Knightly,W.H. (1989). Lecithin in baking. In Szuhaj, B.F. (ed). Lecithins: Sources,Manufacture and Uses. Chicago, IL, American Oil Chemists Society.
7. Pomeranz, Y. (1985). Lecithin in baking. In Szuhaj, B.F. & List, G.R. (eds). Lecithins. Chicago, IL, American Oil Chemists Society.
8. Bergenstahl, B.A. & Claesson, P.M. (1997). Surface forces in emulsions. In Friberg, S.E. & Larsson, K. (eds). Food Emulsions, 3rd edition. New York/ Basel/Hong Kong, Marcel Dekker.
9. Bueschelberger, H.-G. (1999). Lecithins: Properties and capabilities in food emulsions, Food and Drink Review Autumn 1999, 57-63.