Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions

Published 2020 View Full Article

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Title
Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions
Authors
Keywords
Canola protein isolate, Concentrated oil-in-water emulsion, Viscoelasticity, Heat treatment, Droplet aggregation, Emulsion stability
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106399
Publisher
Elsevier BV
Online
2020-10-19
DOI
10.1016/j.foodhyd.2020.106399

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