Effect of the dispersed state of phospholipids on emulsification⿿Part 1. Phosphatidylcholine
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- 作者：Emma Magnusson ; Lars Nilsson ; Bjö ; rn Bergenstå ; hl ; bjorn.bergenstahl@food.lth.se" class="auth_mail" title="E-mail the corresponding author
- 关键词：Phospholipid ; Emulsion ; Adsorption ; High-pressure homogenization ; Emulsification ; Asymmetric flow field-flow fractionation
- 刊名：Colloids and Surfaces A: Physicochemical and Engineering Aspects
- 出版年：2016
- 出版时间：5 October 2016
- 年：2016
- 卷：506
- 期：Complete
- 页码：794-803
- 全文大小：2193 K
文摘
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Pure soybean phosphatidylcholine is an efficient emulsifier.
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The efficiency of an emulsifier depends on the dispersed state before emulsification.
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The highest efficiency is obtained with the emulsifier dispersed as submicron liposomes.
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The emulsifier transfer to the interface can be efficiency controlling.