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Ole Mouritsen, Klavs Styrbæk
By Ole Mouritsen and Klavs Styrbæk
Published 2014
lecithin fat (phospholipid) found in all cell membranes; can be extracted, for instance, from egg yolks and soybeans. It acts as an emulsifier that can bind oil and water in emulsions such as mayonnaise.
© 2014 All rights reserved. Published by Columbia University Press.
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