Modification of lecithin-based emulsions with phospholipases

Modification of lecithin-based emulsions with phospholipases

Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy products. However, little is known on phospholipases effect on lecithin-based emulsions and how the emuls...

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Bibliographic Details
Main Authors: Dely Rubí Chávez-Garay, Néstor Gutiérrez-Méndez, Blanca Estela Sanchez-Ramirez, Iván Salmeron, León Raúl Hernández Ochoa, David Chávez-Flores, Sergio Martínez-Monteagudo
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:CyTA - Journal of Food
Subjects:
lecithin-based emulsions
phospholipase a1
nanoemulsion
emulsion stability
lysophospholipids
hydrophile-lipophile balance
Online Access:http://dx.doi.org/10.1080/19476337.2020.1839566

Internet

http://dx.doi.org/10.1080/19476337.2020.1839566

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