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Fractionating of canola lecithin from acid degumming and its effect

Meizhen Xie1, Nurhan Turgut Dunford2

  • 1School of Food Equipment Engineering and Science, Xi'an Jiaotong University, Xi'an 710049, China; Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA.

Food Chemistry
|July 28, 2019
PubMed

Keywords:
Acid degummingEmulsifying propertyFractionationLecithinPhospholipid

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