Lecithin and Cholesterol in Relation to the Physical Nature of Cell Membranes

Corran, J. W.; Lewis, William C.

doi:10.1042/bj0181364

Search citation statements

Order By: Relevance

Paper Sections

Select...

Egg Yolk Fractions2

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1925

1986

Publication Types

Select...

Article5

Book1

Relationship

Self Cite0

Independent6

Authors

Journals

Cited by 11 publications

(2 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Research by Corran and Lewis (1924) showed that lecithin favored an o/w emulsion while cholesterol favored the w/o type. Antagonistic effects were seen when both substances were present.…”

Section: Egg Yolk Fractionsmentioning

confidence: 97%

See 1 more Smart Citation

Factors Influencing the Quality of Mayonnaise: A Review

Harrison

Cunningham

1985

Journal of Food Quality

View full text Add to dashboard Cite

Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.

show abstract

“…Research by Corran and Lewis (1924) showed that lecithin favored an o/w emulsion while cholesterol favored the w/o type. Antagonistic effects were seen when both substances were present.…”

Section: Egg Yolk Fractionsmentioning

confidence: 97%

“…Egg yolk contains about 28.3% phospholipid (largely lecithin) and 5.2% cholesterol (Powrie 1977) for a lecithin/cholesterol ratio of about 5.4: 1. Research by Corran and Lewis (1924) showed that lecithin favored an o/w emulsion while cholesterol favored the w/o type. Antagonistic effects were seen when both substances were present.…”

Section: Egg Yolk Fractionsmentioning

confidence: 99%