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 | "Canola lecithin studies" by AColumn (9309 pt) | 2019-May-23 19:00 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming.
Xie M, Dunford NT.
Food Chem. 2017 Mar 1;218:159-164. doi: 10.1016/j.foodchem.2016.09.074. Epub 2016 Sep 13.
Food grade microemulsion systems: canola oil/lecithin:n-propanol/water.
Abbasi S, Radi M.
Food Chem. 2016 Mar 1;194:972-9. doi: 10.1016/j.foodchem.2015.08.078. Epub 2015 Aug 21
Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology.
Mehmood T.
Food Chem. 2015 Sep 15;183:1-7. doi: 10.1016/j.foodchem.2015.03.021. Epub 2015 Mar 14
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