Effect of the dispersed state of phospholipids on emulsification—Part 1. Phosphatidylcholine
In this study the effect of the dispersed state of soy phosphatidylcholine on emulsification is investigated. The emulsifier is either dispersed in the aqueous phase (coarsely, as small vesicles, as large vesicles), or it is dispersed in the oil phase. Oil-in-water emulsions are prepared with the emulsifier present in the different dispersed states. High-pressure homogenization is used for the emu
