The influence of the chemical composition of modified lecithins on their surface-active and emulsifying properties
It is known that lecithins are known to be natural emulsifiers due to the content of amphiphilic phospholipids. However, liquid lecithins widely produced by domestic enterprises have rather low emulsifying properties. Modification of liquid lecithins, which consists in a targeted change in their che...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2023-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/680 |
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