Food Emulsifiers and Stabilizers - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 251

37. Shinoda, K. and Kuneida, H., Phase properties of emulsions, in Encyclopedia of

Emulsion Technology, Becher, P., Ed., Marcel Dekker, New York, 1983, 337.

38. Shinoda, K. and Friberg, S.E., Emulsions and Solubilization, John Wiley & Sons,

New York, 1986.

39. Petrowski, G.E., Food-grade emulsifiers, Food Technol., 29(7), 52, 1975.

40. Rosen, M.J., Surfactants and Interfacial Phenomena, John Wiley & Sons, New York,

1989.

41. Becher, P., Emulsions: Theory and Practice, Krieger Publications, New York, 1977, 267.

42. Tadros, Th.F., Surfactants, Academic Press, London, 1984.

43. Porter, M.R., Handbook of Surfactants, Blackie & Sons, Ltd., London, 1991.

44. Karsa, D.R., Industrial Applications of Surfactants, Royal Soc. Chem., London, 1993,

Vol. III.

45. Wittcoff, H., The Phosphatides, Reinhold Publishing Corporation, New York, 1951.

46. Schmidt, J.C. and Orthoefer, F.T., in Modified Lecithins in Lecithins, Szuhaj, B.F.

and List, G.R., Eds., American Oil Chemists Society Monograph, 1985, 203-212.

47. Cherry, J.P., in Food Carbohydrates, Lineback, D.R. and Inglett, G.E., Eds., Avi Pub.

Co. Inc., Westport, CT, 1982, 375.

48. Cherry, J.P. Cottonseed oil, J. Am. Oil Chem. Soc., 1983, 80, 360.

49. Szuhaj, B.F., Lecithin sources manufacture and uses, J. Am. Oil Chem. Soc., 60,

258A-261A, 1983.

50. Prosise, W.E., Commercial lecithin products: Food use of soybean lecithin, in Leci-

thins, Szuhaj, B.F. and List, G.R., Eds., American Oil Chemists' Society Monograph,
1985, 163-182.

51. Flider, F.J., The manufacture of soybean lecithins, in Lecithins, Szuhaj, B.F. and List,

G.R., Eds., American Oil Chemists' Society Monograph, 1985, 21-38.

52. Pomeranz, Y., Lecithin in baking, in Lecithins, Szuhaj, B.F. and List, G.R.,Eds.,

American Oil Chemists' Society Monograph, 1985, 289-322.

53. Cowell. R.D., Sullivan, D.R. and Szuhaj, B.F., Lecithin and related phosphatides, in

Amphoteric Surfactants, Bluestein, B.R. and Hilton, L.H., Eds., Surfactant Science
Series, Marcel Dekker, Inc., New York, 1982, Vol. 12, 230-264.

54. Food Chemical Codex, 182.

55. Wolf, W.J. and Cowen, J.C., Soybean as a food source, CRC Crit. Rev. Food Technol.,

2, 81, 1975.

56. Cherry, J.P., in Lecithins, Szuhaj, B.F. and List, G.R., Eds., American Oil Chemists

Society Monograph, 1985, 57.

57. Cherry, J.P., Gray, M.S. and Jones, L.A., A review of lecithin chemistry and glandless

cottonseed as a potential commercial source, J. Am. Oil Chem. Soc., 58, 903, 1981.

58. Hurst, W.J., Martin, R.A and Sheeley, R.M., The preparstive HPLC isolation and

identification of phospholipids from soy lecithin, J. Liquid Chromatogr., 9, 2969, 1986.

59. Marmer, W.N., in Lecithins, Szuhaj, B.F. and List, G.R., Eds., American Oil Chemists

Society, Champaign, IL, 1985, 247.

60. Jain, R.K. and Thind, P.S., in Oilseeds and Their Utilization, Suri, R.K. and Marthur,

K.C., Eds., Dehra Dunn Rohini, 1984, 36.

61. Alter, M. and Gutfinger, T., La Rivista Italiana Della Sostanze Grasse, 1982, 59, 14.

62. Weber, E.J., in Lecithins, Szuhaj, B.F. and List, G.R., Eds., American Oil Chemists

Society, Champaign, IL, 1985, 39.

63. Weber, E.J., Compositions of commercial corn and soybean lecithins, J. Am. Oil

Chem. Soc., 58, 898, 1981.

64. Tan, S.L. and Morrison, W.R., Lipids in the germ, endosperm and pericarp of the

developing maize kernel, J. Am. Oil Chem. Soc., 56, 759, 1979.