Enzymatic modification of egg lecithin to improve properties.
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DOI: 10.1016/j.foodchem.2016.09.155
Abstract: This research studied the enzymatic modification of egg yolk phospholipids and its effect on physicochemical properties. Egg yolk lipids were extracted with food grade ethanol and egg phospholipids (ePL) produced by deoiling with acetone. Vegetable… read more here.
Keywords: enzymatic modification; interesterification; egg; modification egg ... See more keywords