Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]
, 2015 Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga) +2 more
core +3 more sources
Glia, EarlyView.Brain oligodendrocytes have lower rates of cholesterol synthesis and higher rates of lipoprotein uptake than spinal cord oligodendrocytes. Myelin lipid content is higher in CNS regions with larger average axon diameter. Brain and spinal cord myelin cholesterol content is innately different, while myelin fatty acid content can be modulated by fiber ...
Marie L. Mather +4 more
wiley +1 more source
Kinetics of solubilization with Triton X-100 of egg-yolk lecithin bilayers containing cholesterol [PDF]
arXiv, 2001 The titration solubilization of multilamellar egg-yolk lecithin liposomes (MLV-EYL) with Triton X-100 was studied by rectangular optical diffusimetric measurements as a function of cholesterol (Chol) concentration. It was determinated the variation of optic percentage diffu-sion (per mmol surfactant), DDif%/mmol TX-100, in the course of solubilization ...
arxiv
Utilization of individual lecithins in intestinal lipoprotein formation in the rat.
Journal of Clinical Investigation, 1984 To determine the molecular species composition of lecithins of different nascent lipoproteins, high density lipoproteins (HDL), very low density lipoproteins (VLDL), and chylomicrons (CM) were isolated from the mesenteric lymph of rats.
G. Patton +3 more
semanticscholar +1 more source
Determination of some solubilization parameters with surfactants of egg-yolk lecithin multilamellar vesicles by static light-scattering measurements [PDF]
arXiv, 2000 Effective surfactant:phospholipid ratios (i.e. molar ratios in the mixed aggregates, vesicles or micelles) have been determined by static light-scattering for the interaction of egg-yolk lecithin (EYL) multilamellar vesicles (MLV) with Triton X-100 (TX-100), sodium deoxycholate (DOCNa) and cetyltrimethylammonium bromide (CTMB).
arxiv
Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures [PDF]
, 2013 Lecithins are a mixture of acetone insoluble phospholipids, containing mainly phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), and other minor substances such as carbohydrates and triglycerides ...
Cabezas, Dario M. +3 more
core +1 more source
Determination of apparent activating energy of solubilizing MLV-DPPC and MLV-egg-yolk lecithin with surfactants by rectangular optic diffusimetry [PDF]
arXiv, 2001 It were determinated the apparent activating energy of dipalmitoylphosphatidylcholine (DPPC) multilamellar liposome (MLV) solubilizing with sodium deoxycholate (DOCNa) by turbidi-metric measurements and the apparent activating energy of egg-yolk lecithin (EYL)- MLV solubilizing with different surfactants (DOCNa, TX-100, CTMB) by rectangular optic diffu-
arxiv
Biochimica et Biophysica Acta (BBA) - Biomembranes, 1972 Abstract 1. 1. The force-area characteristics of monolayers of synthetic lecithins with one to six double bonds in one acyl chain have been studied. 2. 2. The area per molecule increases stepwise. The most significant increase is observed after the introduction of the first double bond. The subsequent introduction of two, three or four double
Demel, R.A. +2 more
openaire +4 more sources
The efficacy of choline as an adjuvant in the therapy of Laennec's cirrhosis [PDF]
, 1951 Thesis (M.D.)—Boston ...
Bednarz, Wallace
core
A comparison of acyltransferase activities in vitro with the distribution of fatty acids in lecithins and triglycerides in vivo [PDF]
, 1966 The location and configuration of a double bond in a fatty acid influences the rate of its acyltransferase‐catalyzed esterification to form lecithin and its distribution in vivo between the primary and secondary positions of triglycerides and lecithins ...
Blank, M. L. +3 more
core +1 more source