Characterization of olive oil emulsions stabilized by flaxseed gum

Published 2018 View Full Article

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Title
Characterization of olive oil emulsions stabilized by flaxseed gum
Authors
Keywords
Emulsion, Flaxseed gum, Nuclear magnetic resonance, Olive oil, Particle size, Rheology
Journal
JOURNAL OF FOOD ENGINEERING
Volume 247, Issue -, Pages 74-79
Publisher
Elsevier BV
Online
2018-11-26
DOI
10.1016/j.jfoodeng.2018.11.023

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