Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

出版年份 2019 全文链接

标题

作者

关键词

Interfacial tension, Emulsion stability, Oxidative stability, Adsorption, Dilatational rheology

出版物

Volume 94, Issue -, Pages 20-29

出版商

Elsevier BV

发表日期

2019-03-08

DOI

10.1016/j.foodhyd.2019.03.007

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