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Mild and Efficient Preparation of Phytosteryl Amino Acid Ester Hydrochlorides and Their Emulsifying Properties

Chengsheng Jia1, Xue Xia1, Ping Liu1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China.

Journal of Agricultural and Food Chemistry
|January 19, 2019
PubMed

Keywords:
amino acidemulsificationesterificationphytosterolswater solubility

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