Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets

Published 2020 View Full Article

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Title
Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets
Authors
Keywords
Emulsion, Flaxseed gum, Droplets aggregation, Viscosity, Rheological properties
Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 597, Issue -, Pages 124818
Publisher
Elsevier BV
Online
2020-04-10
DOI
10.1016/j.colsurfa.2020.124818

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