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Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

Article ID Journal Published Year Pages File Type
4983976 Food Hydrocolloids 2017 20 Pages PDF
Keywords
nuclear magnetic resonanceFlaxseed gumEmulsionsParticle sizeRheologyCreaming
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions
Authors
Meng Wang, Mei-qin Feng, Kun Jia, Jian Sun, Xing-lian Xu, Guang-hong Zhou,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
nuclear magnetic resonance
Flaxseed gum
Emulsions
Particle size
Rheology
Creaming
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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