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Effect of temperature, water content and free fatty acid on reverse micelle formation of phospholipids in vegetable oil
Olli-Pekka Lehtinen, Robertus Wahyu N. Nugroho, Tuula Lehtimaa, Sampsa Vierros, Panu Hiekkataipale, Janne Ruokolainen, Maria Sammalkorpi, Monika Österberg
Aalto University Neste Oil (Finland)
来源Colloids and Surfaces B Biointerfaces
年份2017
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学术脉络
学科主题
化学Surfactants and Colloidal Systems
Lipid Membrane Structure and Behavior · Food Chemistry and Fat Analysis
参考文献 60
The Hydrophobic Effect: Formation of Micelles and Biological Membranes
被引 2,711C.H. Walker · FEBS Letters · 1981
Interfacial challenges in the food industry
被引 11Rajan Gupta, H. S. Muralidhara · Trends in Food Science & Technology · 2001
The Hydrophobic Effect: Formation of Micelles and Biological Membranes
被引 3,336Charles Tanford · 1991
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施引文献 73
Engineering rheological properties of edible oleogels with ethylcellulose and lecithin
被引 138Mayra Aguilar‐Zárate, Braulio A. Macias‐Rodriguez, Jorge F. Toro‐Vázquez · Carbohydrate Polymers · 2018
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications
被引 126Nicole Gaudino, Saeed M. Ghazani, Stephanie Clark · Food Research International · 2018
Tailoring the multi-functional properties of phospholipids for simple to complex self-assemblies
被引 89Tejashree Waghule, Ranendra Narayan Saha, Amit Alexander · Journal of Controlled Release · 2022
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