Review
Oct 2026
Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications.
Lecithin is widely used in the food industry as a natural emulsifier, but its functional performance in foods and beverages is highly variable and strongly food-matrix dependent. This variability is mainly a result of the intrinsic molecular heterogeneity of industrial lecithin ingredients, and limited understanding of...
Zhi-Chang Qiu, Mahesh Kharat, Maxime Saffon et al.
· Advances in Colloid and Inte... · 0 citations