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Use of Lecithin and Lecithin Fractions

Name: Use of Lecithin and Lecithin Fractions
Creator: M. Rossi
Keywords: Egg ; emulsion ; lecithin ; liposome ; phospholipid ; surfactant

descriptionPublicationkeyboard_double_arrow_right Part of book or chapter of book , Other literature type 01 Jan 2007 Italy English Publisher:Springer Berlin Heidelberg

Authors: M. Rossi;

doi: 10.1007/978-3-540-37885-3_27

handle: 2434/43430

Use of Lecithin and Lecithin Fractions

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Abstract

The chapter presents the use of egg lecithin and lecithin fractions: 1. Definition and composition; 2. Processes for isolation, purification, and modifications; 3. Applications.

Country

Italy

Related Organizations

University of Milan
Italy

Keywords

Egg ; emulsion ; lecithin ; liposome ; phospholipid ; surfactant

Impact byBIP!

	citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	18
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Top 10%
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average

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