Results 261 to 270 of about 36,156 (321)

Microcapsule Techniques to Emphasize Functional Plant Oil Quality and Their Applications in the Food Industry: A Review. [PDF]

Foods
Zhang Z, Li F, Zhang Z, Muhmood A, Li S, Liu M, Zhou S, Du Z, Ruan C, Sun J.   +9 more
europepmc   +1 more source

Ultra-Processed Food and Gut Microbiota: Do Additives Affect Eubiosis? A Narrative Review. [PDF]

Nutrients
Bevilacqua A, Speranza B, Racioppo A, Santillo A, Albenzio M, Derossi A, Caporizzi R, Francavilla M, Racca D, Flagella Z, De Santis MA, Elia A, Conversa G, Luchetti L, Sinigaglia M, Corbo MR.   +15 more
europepmc   +1 more source

Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health

Bravo-Nunez A, Berthomé A, Sabran C, Vairo D, Martin J, Alvarado-Ramos K, Chassaing B, Tomas J, Reboul E.   +8 more
europepmc   +1 more source

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Lecithins: A comprehensive review of their properties and their use in formulating microemulsions.

Journal of food biochemistry, 2022
Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food and pharmaceutical ingredient.
N. Gutiérrez‐Méndez, Dely R. Chavez‐Garay, Martha Y. Leal‐Ramos   +2 more
semanticscholar   +1 more source

Polymorphism of Lecithins

Nature, 1968
Lecithin–water systems display a variety of phases. Several of these phases, observed at a high temperature in the presence of small amounts of water, belong to a class of structures recently discovered in the anhydrous divalent cation-soaps. In these structures the polar groups are clustered in rod-shaped regions, embedded in a disordered paraffin ...
Vittorio Luzzati, Thaddée Gulik-Krzywicki, Annette Tardieu   +2 more
openaire   +3 more sources

Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.

Journal of Agricultural and Food Chemistry, 2017
There is great interest in the formulation of plant-based foods enriched with nutrients that promote health, such as polyunsaturated fatty acids. This study evaluated the impact of sunflower phospholipid type on the formation and stability of flaxseed ...
Li Liang, Fang Chen, Xingguo Wang, Qingzhe Jin, E. Decker, D. Mcclements   +5 more
semanticscholar   +1 more source

Individual Phosphatidylcholine Species Analysis by RP-HPLC-ELSD for Determination of Polyenylphosphatidylcholine in Lecithins.

Journal of Agricultural and Food Chemistry, 2015
Polyenylphosphatidylcholine (PPC), a subgroup of the bioactive agents in phosphatidylcholine (PC), has been indicated to possess liver-protective effects.
Wei-Ju Lee, Shun-Hsiang Weng, Nan-Wei Su
semanticscholar   +1 more source