Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems

Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

(2019) Yang Jiang et al.   FOOD HYDROCOLLOIDS

Experimental and modeling studies of the flow, dynamic and creep recovery properties of pearl millet starch as affected by concentration and cultivar type

(2019) Mamta Bhardwaj et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

(2019) J.M. Vieira et al.   CARBOHYDRATE POLYMERS

Linum usitatissimum L. seeds: Flax gum extraction, physicochemical and functional characterization

(2019) Farhat Rashid et al.   CARBOHYDRATE POLYMERS

Study on the stability of heavy crude oil-in-water emulsions stabilized by two different hydrophobic amphiphilic polymers

(2019) Shujie Tian et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Bioactive protein/peptides of flaxseed: A review

(2019) Shufen Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Flaxseed mucilage: A natural stabilizer in stirred yogurt

(2018) Sara Basiri et al.   CARBOHYDRATE POLYMERS

A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds

(2018) Yan Wu et al.   CARBOHYDRATE POLYMERS

The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification

(2018) Shaojie Zhao et al.   FOOD CHEMISTRY

Gelation mechanism of polysaccharides from Auricularia auricula-judae

(2018) Honghui Bao et al.   FOOD HYDROCOLLOIDS

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

(2018) Zhi Yang et al.   FOOD HYDROCOLLOIDS

Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion

(2018) Keliang Wang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

(2018) Mahdi Irani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

(2018) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Characterization of olive oil emulsions stabilized by flaxseed gum

(2018) Jian Sun et al.   JOURNAL OF FOOD ENGINEERING

Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

(2017) Pratibha Kaushik et al.   FOOD CHEMISTRY

Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions

(2017) M. Felix et al.   FOOD HYDROCOLLOIDS

Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment

(2017) Krystel Li et al.   FOOD HYDROCOLLOIDS

Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera

(2016) Leke Qiao et al.   CARBOHYDRATE POLYMERS

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

(2016) Jingjing Huang et al.   FOOD HYDROCOLLOIDS

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels

(2016) Chen Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum

(2015) Jenifer Santos et al.   FOOD HYDROCOLLOIDS

Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

(2015) A.R. Yousefi et al.   STARCH-STARKE

Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough

(2014) Jasim Ahmed   CARBOHYDRATE POLYMERS

Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan

(2012) F.A. Perrechil et al.   FOOD HYDROCOLLOIDS

Rheological study and fractal analysis of flaxseed gum gels

(2011) Yong Wang et al.   CARBOHYDRATE POLYMERS

Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

(2011) K.Y. Qian et al.   FOOD HYDROCOLLOIDS

The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)

(2010) Yong Wang et al.   JOURNAL OF FOOD ENGINEERING

Effects of drying methods on rheological properties of flaxseed gum

(2009) Yong Wang et al.   CARBOHYDRATE POLYMERS

Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

(2009) Calvin Onyango et al.   FOOD RESEARCH INTERNATIONAL

Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

(2008) Y. Wu et al.   FOOD HYDROCOLLOIDS

Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

(2008) Seddik Khalloufi et al.   FOOD HYDROCOLLOIDS

Effect of flaxseed gum addition on rheological properties of native maize starch

(2008) Yong Wang et al.   JOURNAL OF FOOD ENGINEERING