ArticleMolecules (Basel, Switzerland)2026
Effect of Temperature and Water Content on the Physicochemical Properties of Crude Lecithin and Soybean Oil: A Response Surface Methodology Approach.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
In industrial soybean lecithin production, process variables such as temperature, water content, agitation, and processing time play a critical role in determining the final product quality. Despite their importance, the combined effects of these parameters under industrial-scale conditions have not been sufficiently quantified. Therefore, this study systematically evaluated the influence of processing temperature (70-80 °C) and water content (1.5-3%
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