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

出版年份 2017 全文链接

标题

作者

关键词

Flaxseed gum, Emulsions, Particle size, Rheology, Creaming, Nuclear magnetic resonance

出版物

Volume 67, Issue -, Pages 54-62

出版商

Elsevier BV

发表日期

2017-01-05

DOI

10.1016/j.foodhyd.2017.01.004

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