Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming
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DOI: 10.1016/j.lwt.2019.108588
Abstract: Abstract The phospholipid composition and emulsifying properties of rice bran lecithin recovered from enzymatic degumming catalyzed by phospholipase A1 (PLA1) were investigated and comparing to those from citric acid and water degumming. Rice bran lecithin… read more here.
Keywords: phospholipid composition; rice bran; bran lecithin; enzymatic degumming ... See more keywords