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

Published 2017 View Full Article

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Title
Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions
Authors
Keywords
Flaxseed gum, Emulsions, Particle size, Rheology, Creaming, Nuclear magnetic resonance
Journal
FOOD HYDROCOLLOIDS
Volume 67, Issue -, Pages 54-62
Publisher
Elsevier BV
Online
2017-01-05
DOI
10.1016/j.foodhyd.2017.01.004

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