Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil

Published 2019 View Full Article

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Title
Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil
Authors
Keywords
Water degumming, Enzymatic degumming, Phospholipid, Lamellar liquid-crystalline structure
Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages 126017
Publisher
Elsevier BV
Online
2019-12-13
DOI
10.1016/j.foodchem.2019.126017

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