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Molecular structure and baking performance of individual glycolipid classes from lecithins.
Journal of Agricultural and Food Chemistry, 2009P. L. Selmair, P. Koehler
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Journal of Agricultural and Food Chemistry, 2003
G. Helmerich, P. Koehler
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G. Helmerich, P. Koehler
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Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols
, 2003Armelle Judde +3 more
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Structures of uranyl-decorated lecithin and lecithin–cholesterol bilayers [PDF]
Acta Crystallographica Section B Structural Crystallography and Crystal Chemistry, 1976 T. Yamaguchi +3 more
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Effects of lecithins and proteins on the stability of emulsions
, 1998W. V. Nieuwenhuyzen, B. F. Szuhaj
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Quantification and sensory studies of character impact odorants of different soybean lecithins.
Journal of Agricultural and Food Chemistry, 1999A. Stephan, H. Steinhart
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Confined self-diffusion of lecithin in the lecithin-water system
2000The self-diffusion of lecithin molecules in a disperse system obtained by the mechanical mixing of lecithin with deuterated water was investigated by the pulsed magnetic-field gradient 1H NMR technique at 310 K. The experimental conditions were the following: the maximal gradient amplitude was equal to 50 T m-1, the diffusion time varied from 4.5 ms to
Filippov A. +3 more
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