1. Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms. (October 2016) Authors: Delacharlerie, S.; Petrut, R.; Deckers, S.; Flöter, E.; Blecker, C.; Danthine, S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 72(2016) Page Start: 552 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗