Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 79, June 2018, Pages 371-381

Wen-Yan Liu, Mei-Qin Feng, Meng Wang, Peng Wang, Jian Sun, Xing-Lian Xu, Guang-Hong Zhou,