Results 51 to 60 of about 36,978 (336)
Journal of Lipid Research, 1967 The four fractions obtained by argentation thin-layer chromatography of intact rat liver lecithins can be further subdivided by reversed-phase partition thin-layer chromatography on hydrophobic kieselguhr.
Gösta A.E. Arvidson
doaj +1 more source
Analysis of glycolipids in vegetable lecithin with HPLC-ELSD [PDF]
, 2014 Vegetable lecithins play an important role in the microstructural and macroscopic properties of food and cosmetic products. They are widely used as a natural emulsifier.
De Vrieze, Mike +5 more
core +1 more source
Oxidative Stability of Egg and Soy Lecithin as Affected by Transition Metal Ions and pH in Emulsion [PDF]
, 2008 Oxidative stability of egg and soy lecithin in emulsion was evaluated with two transition metal ions, cupric and ferric ion, at two concentration levels (50 and 500 μM). The effect of pH on lipid oxidation was also examined under these two concentrations
Wang, Guang, Wang, Tong, Wang, Tong
core +3 more sources
Advanced Materials, EarlyView.Multiphase printable organohydrogels with tunable microstructures are developed to control molecular transport pathways for immiscible cargo. The tortuosity and domain size of the colloidal phases are tuned by adjusting temperature and shear during processing, which enables the tailoring of diffusion kinetics due to different transport pathways.
Riley E. Dowdy‐Green +4 more
wiley +1 more source
Influence of Partial Fat Replacement With Lecithin on the Product Characteristics of a Special Hungarian Cold Cut [PDF]
, 2016 Replacement of animal fat with plant oils is a very popular research field, due to the increasing prevalence of cardiovascular diseases in association with saturated fatty acid consumption.
Belovai, J. +5 more
core +1 more source
Advanced Optical Materials, EarlyView.This review highlights submicron patterning strategies for metal halide perovskites, focusing on solvent compatibility, resolution, and alignment toward scalable integration in advanced optoelectronic systems. Abstract Halide perovskites are promising materials for future optoelectronic and display systems.
Dante Ahn +4 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2013 Lecithin is one of natural emulsifiers widely used in food industries. The main source of lecithin is soybean and it is obtained during water degumming in soybean oil purification.
Teti Estiasih1)* +3 more
doaj +1 more source
Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
, 2002 Lecithins are frequently applied in the food industry as emulsifiers, viscosity regulators, and dispersing agents. The main aim of the present work was to study the emulsifying capability of diverse sunflower lecithins so as to evaluate the functionality
L. Pan, M. Tomás, M. Añón
semanticscholar +1 more source
Advanced Science, EarlyView.This study shows that lower NAM levels in PE‐derived pEVs correlate with disease severity. NAM‐deficient pEVs reduce Th1 and Th17 inhibition, leading to PE‐like symptoms. NAM in pEVs inhibits Th1 via SIRT1 and Th17 via macrophages. Reduced NAM in PE‐EVs is due to decreased HRS expression in trophoblasts, resulting from elevated HSP27.
Haiyi Fei +10 more
wiley +1 more source
Agronomy, 2022 Grapevine, a crop of global economic importance, is annually affected by diseases that can compromise the quality and quantity of the harvest, producing large economic losses. Downy mildew caused by Plasmopara viticola (Berk. & M.A. Curtis) Berl.
Diego Llamazares De Miguel +2 more
doaj +1 more source