Research graph
References from Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications. Local targets link to admitted publications; unresolved targets remain external evidence.
Phosphatidylcholine-depleted lecithin: a clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions
10.1016/j.jcis.2020.07.149 · 2021 · External reference
Natural emulsifiers-biosurfactants, phospholipids, biopolymers, and colloidal particles: molecular and physicochemical basis of functional performance
10.1016/j.cis.2016.03.002 · 2016 · External reference
Unresolved reference
2014 · External reference
Update on vegetable lecithin and phospholipid technologies
10.1002/ejlt.200800041 · 2008 · External reference
Unresolved reference
2003 · External reference
A review on phospholipids and their main applications in drug delivery systems
2015 · External reference
Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems
10.1016/j.cis.2015.02.002 · 2015 · External reference
Unresolved reference
2020 · External reference
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin
10.1016/j.foodres.2019.04.028 · 2019 · External reference
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
10.1016/j.tifs.2021.02.028 · 2021 · External reference
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: sunflower phospholipids
10.1016/j.foodchem.2016.02.080 · 2016 · External reference
Enhanced creaminess of plant-based milk via enrichment of papain hydrolyzed oleosomes
10.1016/j.foodres.2024.115322 · 2024 · External reference
Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions
10.1146/annurev-food-030216-030154 · 2017 · External reference
Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: application to stabilization of sauce-types' emulsions
10.1016/j.foodhyd.2010.07.019 · 2011 · External reference
Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modification
10.1021/jf052665w · 2006 · External reference
Recent progress in synthesis of nano based liposomal drug delivery systems: a glance to their medicinal applications
2023 · External reference
Lecithin organogel: a unique micellar system for the delivery of bioactive agents in the treatment of skin aging
10.1016/j.apsb.2011.12.005 · 2012 · External reference
Functional roles of lipids in membranes
2002 · External reference
Lecithins: a comprehensive review of their properties and their use in formulating microemulsions
10.1111/jfbc.14157 · 2022 · External reference
Progress in the application of lecithins in water-in-oil emulsions
10.1016/j.tifs.2021.10.019 · 2021 · External reference
Applications of lecithin in emulsion stabilization and advanced delivery systems in cosmetics: a mini-review
2025 · External reference
Tailoring the multi-functional properties of phospholipids for simple to complex self-assemblies
10.1016/j.jconrel.2022.07.014 · 2022 · External reference
Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes
10.1021/jf026103d · 2003 · External reference
Phospholipids: properties and health effects
2015 · External reference
Improving emulsion formation, stability and performance using mixed emulsifiers: a review
10.1016/j.cis.2017.12.001 · 2018 · External reference
Mapping the chemical variability of vegetable lecithins
10.1007/s11746-014-2455-9 · 2014 · External reference
Phospholipids in foods: prooxidants or antioxidants?
10.1002/jsfa.7320 · 2016 · External reference
Lipid composition and emulsifying properties of Camelina sativa seed lecithin
10.1016/j.foodchem.2017.08.082 · 2018 · External reference
The use of natural and synthetic phospholipids as pharmaceutical excipients
10.1002/ejlt.201400219 · 2014 · External reference
About water degumming and the hydration of non-hydratable phosphatides
10.1002/ejlt.201600496 · 2017 · External reference
The kinetics of formation and structure of the low-temperature phase of 1-stearoyl-lysophosphatidylcholine
10.1016/0005-2736(86)90221-x · 1986 · External reference
Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions
10.1016/j.foodchem.2018.05.053 · 2018 · External reference
Phosphatidylethanolamine metabolism in health and disease
10.1016/bs.ircmb.2015.10.001 · 2016 · External reference
Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface
10.1016/j.foodhyd.2025.111594 · 2025 · External reference
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion
10.1016/j.foodchem.2023.138144 · 2024 · External reference
Phosphatidylinositol induces fluid phase formation and packing defects in phosphatidylcholine model membranes
10.1016/j.chemphyslip.2011.10.002 · 2012 · External reference
Preparation, characterization, evaluation of neuroprotective effect, and related mechanisms of phosphatidylserine emulsion in 5-and 12-week old mice
10.1021/acs.jafc.1c07403 · 2022 · External reference
Impact of phospholipids and tocopherols on the oxidative stability of soybean oil-in-water emulsions
10.1021/acs.jafc.8b00677 · 2018 · External reference
Marine omega-3 (n-3) phospholipids: a comprehensive review of their properties, sources, bioavailability, and relation to brain health
10.1111/1541-4337.12510 · 2020 · External reference
Random centroid optimization of phosphatidylglycerol stabilized lutein-enriched oil-in-water emulsions at acidic pH
10.1016/j.foodchem.2004.12.029 · 2005 · External reference
The use of phospholipids to make pharmaceutical form line extensions
10.1002/ejlt.202000297 · 2021 · External reference
Unresolved reference
2004 · External reference
Extracting lecithin from water degumming by-products of rice bran oil and its physicochemical, antioxidant and emulsifying properties
10.1016/j.fbio.2020.100745 · 2020 · External reference
Rice bran lecithin: Compositional, nutritional, and functional characteristics
2015 · External reference
Characterizing lecithin interactions in chocolate using interfacial properties and rheology
10.1002/aocs.12419 · 2020 · External reference
The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
10.1016/j.jfoodeng.2015.10.001 · 2016 · External reference
Dairy lecithin from cheese whey fat globule membrane: its extraction, composition, oxidative stability, and emulsifying properties
10.1007/s11746-012-2152-5 · 2013 · External reference
Corn lecithin for injection from deoiled corn germ: extraction, composition, and emulsifying properties
10.1002/ejlt.201700288 · 2018 · External reference
Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming
10.1016/j.lwt.2019.108588 · 2020 · External reference
Application of phospholipase A1 and phospholipase C in the degumming process of different kinds of crude oils
10.1016/j.procbio.2014.12.011 · 2015 · External reference
Ethanol-modified supercritical carbon dioxide extraction of the bioactive lipid components of Camelina sativa seed
10.1007/s11746-017-2993-z · 2017 · External reference
Liquid chromatographic-mass spectrometric analysis of glycerophospholipids in corn oil
10.1016/j.foodchem.2008.09.092 · 2009 · External reference
Molecular species determination of oligosaccharides and glycoconjugates in soybean lecithin powders
10.1002/jsfa.9328 · 2019 · External reference
Characterization and quantification of proteins in lecithins
10.1021/jf0510687 · 2005 · External reference
Composition and structure of hen egg yolk
2007 · External reference
Egg-yolk lipid fractionation and lecithin characterization
10.1007/s11746-005-1111-4 · 2005 · External reference
Lipids from yeasts and fungi: physiology, production and analytical considerations
10.1111/jam.13633 · 2018 · External reference
Microbial biosurfactants: prospect and challenges for application in food industry
10.1080/87559129.2025.2478199 · 2026 · External reference
Lipid composition and emulsifying properties of canola lecithin from degumming with phospholipase A2 and its ethanolic fractions
10.1016/j.lwt.2016.07.008 · 2016 · External reference
Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils
10.1080/10408390500357746 · 2006 · External reference
Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil
10.1016/j.foodchem.2019.126017 · 2020 · External reference
Fractionating of canola lecithin from acid degumming and its effect
10.1016/j.foodchem.2019.125217 · 2019 · External reference
Phospholipases in food industry: A review
2012 · External reference
Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk
10.1021/jf703641e · 2008 · External reference
Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming
10.1016/j.foodchem.2016.09.074 · 2017 · External reference
Modification of lecithin by physical, chemical and enzymatic methods
10.1002/ejlt.200600016 · 2006 · External reference
Optimization of enzymatic degumming process for rapeseed oil
10.1007/s11746-006-1253-4 · 2006 · External reference
Identification and quantification of phenolic compounds in rapeseed originated lecithin and antioxidant activity evaluation
10.1016/j.lwt.2016.06.039 · 2016 · External reference
Extraction of phospholipids from scallop by-product using supercritical CO2/alcohol mixtures
10.1016/j.lwt.2014.09.057 · 2015 · External reference
Antioxidant activity of extracts of phenolic compounds from rapeseed oil cakes
10.1111/j.1745-4522.2001.tb00184.x · 2001 · External reference
Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions
10.1002/ejlt.201200354 · 2013 · External reference
Manufacture and application of water-in-oil emulsions to induce the aggregation of sucrose crystals in oil: a model for melt-resistant chocolate
10.1007/s11483-012-9249-0 · 2012 · External reference
Stability mechanisms of liquid water-in-oil emulsions
10.1016/j.foodhyd.2012.11.016 · 2014 · External reference
Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures
10.1002/ejlt.201500182 · 2016 · External reference
Effect of processing parameters on sunflower phosphatidylcholine-enriched fractions extracted with aqueous ethanol
10.1002/ejlt.200900001 · 2009 · External reference
Phosphatidylcholine-depleted lecithin as low-HLB emulsifier in double emulsions: a sensitivity analysis
10.1016/j.jfoodeng.2024.112192 · 2024 · External reference
Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions
10.1002/ejlt.201200394 · 2013 · External reference
Effect of lipid type on water-in-oil-emulsions stabilized by phosphatidylcholine-depleted lecithin and polyglycerol polyricinoleate
10.1002/ejlt.200501205 · 2005 · External reference
Enzymatic modification of phospholipids for functional applications and human nutrition
10.1016/j.biotechadv.2005.02.001 · 2005 · External reference
Emulsifying properties of different modified sunflower lecithins
10.1007/s11746-011-1915-8 · 2012 · External reference
Enzymatic modification of phospholipids by phospholipase D
2018 · External reference
The pH-induced specific area changes of unsaturated lipids deposited onto a bubble interface
10.1021/acs.langmuir.0c03046 · 2021 · External reference
Tuning interfacial properties of phospholipid stabilised oil-water interfaces by changing the phospholipid headgroup or fatty acyl chain
10.1016/j.jcis.2025.01.215 · 2025 · External reference
(Non) linear interfacial rheology of tween, Brij and span stabilized oil–water interfaces: impact of the molecular structure of the surfactant on the interfacial layer stability
2024 · External reference
Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin
10.1016/j.foodhyd.2004.10.024 · 2005 · External reference
Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids
10.1021/acs.jafc.5b03824 · 2015 · External reference
Perspectives on lecithin from egg yolk: extraction, physicochemical properties, modification, and applications
10.3389/fnut.2022.1082671 · 2023 · External reference
Macroemulsion stability: the oriented wedge theory revisited
10.1021/la950359e · 1996 · External reference
Dialkylphosphatidylcholine and egg yolk lecithin for emulsification of various triglycerides
10.1016/j.colsurfb.2004.12.017 · 2005 · External reference
Properties of various phosphatidylcholines as emulsifiers or dispersing agents in microparticle preparations for drug carriers
10.1016/j.colsurfb.2004.08.017 · 2004 · External reference
Lipid oxidation in oil-in-water emulsions: involvement of the interfacial layer
10.1111/1541-4337.12097 · 2014 · External reference
Oxidation and oxidative stability in emulsions
10.1111/1541-4337.13134 · 2023 · External reference
Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: influence of pH and lyso-lecithin addition
10.1016/j.foodres.2011.07.007 · 2011 · External reference
Phospholipids at the interface: current trends and challenges
10.3390/ijms140611767 · 2013 · External reference
Artificial intelligence (AI) in surfactant structure–property prediction and design: a critical review of emerging opportunities for surface-active ionic liquids
10.1016/j.cocis.2026.102056 · 2026 · External reference
Surfactants produced from carbohydrate derivatives: Part 2. A review on the value chain, synthesis, and the potential role of artificial intelligence within the biorefinery concept
10.1002/jsde.12766 · 2024 · External reference
Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
10.1016/j.foodres.2019.05.043 · 2019 · External reference
Unresolved reference
2015 · External reference
Formulation of food emulsions using natural emulsifiers: utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
10.1016/j.jfoodeng.2017.04.011 · 2017 · External reference
Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin
10.1016/j.foodres.2019.04.032 · 2019 · External reference
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: quillaja saponin and lecithin
10.1016/j.jfoodeng.2014.06.015 · 2014 · External reference
Stability of lipid emulsions for drug delivery
10.1016/0169-409x(95)00116-o · 1996 · External reference
Impact of electrostatic interactions on lecithin-stabilized model O/W emulsions
10.1007/s11483-018-9535-6 · 2018 · External reference
Creaming stability of oil in water (O/W) emulsions: influence of pH on soybean protein–lecithin interaction
10.1016/j.foodhyd.2005.11.006 · 2006 · External reference
Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
10.1039/c3fo60156k · 2013 · External reference
The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions
10.3168/jds.2021-21253 · 2022 · External reference
Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions
10.1016/j.foodhyd.2024.110433 · 2024 · External reference
Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation
10.1016/j.jfoodeng.2017.03.020 · 2017 · External reference
Unresolved reference
2026 · External reference
Timing matters: how delayed emulsifier addition shapes phospholipid-protein interfaces
10.1016/j.foodhyd.2026.112550 · 2026 · External reference
Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface
10.1016/j.foodhyd.2017.06.030 · 2017 · External reference
Review on the stability mechanism and application of water-in-oil emulsions encapsulating various additives
10.1111/1541-4337.12482 · 2019 · External reference
Ion-specific hydration effects: extending the Poisson-Boltzmann theory
10.1016/j.cocis.2011.04.012 · 2011 · External reference
Dynamic surface tension of surfactants in the presence of high salt concentrations
10.1021/acs.langmuir.0c01211 · 2020 · External reference
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
10.1016/j.jfoodeng.2019.109871 · 2020 · External reference
Effect of emulsification method on the properties of lecithin-and PGPR-stabilized water-in-oil-emulsions
10.1080/01932690500357081 · 2006 · External reference
The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7
10.1016/j.foodchem.2019.125578 · 2020 · External reference
Effects of monovalent anions of the Hofmeister series on DPPC lipid bilayers part I: swelling and in-plane equations of state
10.1529/biophysj.106.094482 · 2007 · External reference
The thermodynamic origin of Hofmeister ion effects
10.1021/jp800816a · 2008 · External reference
Phospholipids as emulsion stabilizers: 2. Phase behavior versus emulsion stability
1996 · External reference
Lipid polymorphism and the functional roles of lipids in biological membranes
10.1016/0304-4157(79)90012-1 · 1979 · External reference
Oil-in-water emulsions formulated with sunflower lecithins: vesicle formation and stability
10.1007/s11746-004-0889-4 · 2004 · External reference
Formation and stability of nano-emulsions
10.1016/j.cis.2003.10.023 · 2004 · External reference
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: saponins, phospholipids, proteins, and polysaccharides
10.1016/j.foodhyd.2016.06.035 · 2016 · External reference
Insight into the formation mechanism of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization
10.1016/j.foodchem.2020.126245 · 2020 · External reference
Pea protein based vitamin D nanoemulsions: fabrication, stability and in vitro study using Caco-2 cells
10.1016/j.foodchem.2019.125475 · 2020 · External reference
Surfactant adsorption to different fluid interfaces
10.1021/acs.langmuir.1c00668 · 2021 · External reference
Effect of the hydrophobic phase on interfacial phenomena of surfactants, proteins, and particles at fluid interfaces
10.1016/j.cocis.2021.101509 · 2021 · External reference
Parameters with influence on the droplet size of w/o emulsions
2004 · External reference
Coalescence in surfactant-stabilized double emulsions
10.1021/la010735x · 2001 · External reference
Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins
10.1271/bbb.61.1791 · 1997 · External reference
Effect of processing on the microstructural properties of water-in-cocoa butter emulsions
10.1016/j.jfoodeng.2013.08.036 · 2014 · External reference
Fat-crystal stabilised w/o emulsions for controlled salt release
10.1016/j.jfoodeng.2010.01.025 · 2010 · External reference
Fat crystal-stabilized water-in-oil emulsions as controlled release systems
10.1016/j.lwt.2013.10.044 · 2014 · External reference
Fat crystals and emulsion stability-a review
10.1016/s0963-9969(00)00017-x · 2000 · External reference
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
10.1016/s0268-005x(01)00120-5 · 2003 · External reference
Physico-chemical characteristics of oil-in-water emulsions based on whey protein–phospholipid mixtures
10.1016/s0927-7765(01)00186-2 · 2001 · External reference
Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant
10.1016/j.idairyj.2004.12.007 · 2005 · External reference
Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound
10.1111/1471-0307.12731 · 2021 · External reference
Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages
10.1111/1750-3841.12029 · 2013 · External reference
Physicochemical properties of orange oil emulsions prepared using pea protein-alginate conjugates assisted with lecithin
10.1016/j.foodchem.2025.145925 · 2025 · External reference
Physical and sensory properties of model orange oil emulsion beverages prepared using pea protein-alginate conjugates and lecithin
10.1016/j.lwt.2025.118761 · 2025 · External reference
Impact of lipid components and emulsifiers on plant sterols bioaccessibility from milk-based fruit beverages
10.1021/acs.jafc.6b02028 · 2016 · External reference
Optimization of ultrasonication curcumin-hydroxylated lecithin nanoemulsions using response surface methodology
10.1007/s13197-019-04086-w · 2020 · External reference
Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and tween 20 blend
10.1016/j.foodchem.2014.11.116 · 2015 · External reference
Formulation of nanoliposomal vitamin D3 for potential application in beverage fortification
2014 · External reference
Formulation and characterization of Taxifolin-loaded lipid nanovesicles (liposomes, Niosomes, and Transfersomes) for beverage fortification
10.1002/ejlt.201900105 · 2020 · External reference
Chitosan-coated nanoliposome: an approach for simultaneous encapsulation of caffeine and roselle-anthocyanin in beverages
10.1016/j.ijbiomac.2024.133469 · 2024 · External reference
Optimization of emulsifier and stabilizer concentrations in a model peanut-based beverage system: a mixture design approach
10.3390/foods8040116 · 2019 · External reference
Quality attributes of ultra-high temperature-treated model beverages prepared with faba bean protein concentrates
10.3390/foods10061244 · 2021 · External reference
A healthy Brazil nut beverage with Opuntia stricta var. dillenii green extract: beverage stability and changes in bioactives and antioxidant activity during cold storage
10.3390/foods13081237 · 2024 · External reference
Influence of lecithin-PGPR blends on the rheological properties of chocolate
10.1016/j.lwt.2004.03.014 · 2005 · External reference
Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt
10.1007/s00217-004-1009-z · 2005 · External reference
Investigating the effects of lecithin-PGPR mixture on physical properties of milk chocolate
2020 · External reference
Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems
10.1016/j.jfoodeng.2010.09.023 · 2011 · External reference
Lecithin influences cocoa butter crystallization depending on concentration and matrix
10.1002/ejlt.201400555 · 2015 · External reference
Accelerated fat bloom in chocolate model systems: replacement of cocoa powder with sugar particles and the effects of lecithin
10.1002/aocs.12345 · 2020 · External reference
Physical and sensory properties of chocolate made with lecithin of different origin
10.1002/ejlt.201600201 · 2016 · External reference
Importance of emulsifiers in chocolate industry: effect on structure, machinability, and quality of intermediate and final products
10.1002/aocs.12829 · 2024 · External reference
Understanding the behaviour of lecithin in white chocolate: a molecular dynamics perspective
2025 · External reference
An approach to manufacturing well-being milk chocolate in partial replacement of lecithin by the functional plant-based combination
10.1002/fsn3.4051 · 2024 · External reference
Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: optimization, characterization, and shelf-life evaluation
2024 · External reference
The role of lecithin and solvent addition in ethylcellulose-stabilized heat resistant chocolate
10.1007/s11483-014-9379-7 · 2015 · External reference
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
10.1016/j.foodchem.2021.130017 · 2021 · External reference
Enhancing 3D-printed chocolate drug delivery: the role of soy lecithin in improving formulation printability and consistency
2025 · External reference
Functional properties of individual classes of phospholipids in breadmaking
10.1016/j.jcs.2005.03.006 · 2005 · External reference
Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking
10.1021/jf980891i · 1999 · External reference
Effects of emulsifiers on farinograph and extensograph measurements
10.1016/s0308-8146(96)00011-8 · 1996 · External reference
Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae
10.1016/j.jcs.2008.07.004 · 2009 · External reference
Reflections on how wheat flour lipids impact the viscoelastic properties of gluten proteins
10.1111/1541-4337.70382 · 2026 · External reference
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor
10.1016/j.foodhyd.2017.08.020 · 2018 · External reference
Contributions to breadmaking of inherent variations in lipid content and composition of wheat cultivars. I. Results of survey
10.1016/s0733-5210(09)80004-0 · 1991 · External reference
Lipases and their functionality in the production of wheat-based food systems
10.1111/1541-4337.12085 · 2014 · External reference
New lipase functionality in bakery products
2005 · External reference
Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties
10.1016/j.lwt.2009.06.027 · 2010 · External reference
Production and utilization of natural phospholipids
2015 · External reference
Unresolved reference
1968 · External reference
Unresolved reference
2004 · External reference
Margarines produced from rice bran oil and fractionated palm stearin and their characteristics during storage
10.1002/aocs.12052 · 2018 · External reference
Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage
10.1016/s0308-8146(00)00084-4 · 2000 · External reference
Trans-free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids
10.1021/jf801412v · 2008 · External reference
CLA-rich soy oil margarine production and characterization
10.1007/s11746-013-2363-4 · 2014 · External reference
Comparative study of table margarine prepared from Moringa oleifera seed oil-palm stearin blend and commercial margarines: composition, thermal, and textural properties
10.1002/ejlt.201900428 · 2020 · External reference
In-pack sonication technique for edible emulsions: understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability
10.1016/j.foodhyd.2018.04.039 · 2018 · External reference
Formulation and optimization by experimental design of low-fat mayonnaise based on soy lecithin and whey
10.1080/01932691.2014.883572 · 2015 · External reference
Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing
10.1111/jfpp.16645 · 2022 · External reference
Rheology and stability of acidified food emulsions treated with high pressure
10.1021/jf0260141 · 2003 · External reference
Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive
2017 · External reference
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions
10.1007/s10068-016-0248-7 · 2016 · External reference
Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer
10.1016/j.lwt.2021.112816 · 2022 · External reference
A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake
10.1111/1541-4337.13017 · 2022 · External reference
