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Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

Wang, Bo, Li, Dong, Wang, Li-Jun and Ozkan, Necati 2010, Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions, Journal of food engineering, vol. 96, no. 4, pp. 555-561.

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Title Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Author(s) Wang, Bo
Li, Dong
Wang, Li-Jun
Ozkan, Necati
Journal name Journal of food engineering
Volume number 96
Issue number 4
Start page 555
End page 561
Total pages 7
Publisher Elsevier
Place of publication London, England
Publication date 2010-02
ISSN 0260-8774
1873-5770
Keyword(s) creaming behavior
droplet size
emulsion rheology
flaxseed mucilage
flaxseed protein
oil-phase volume fraction
Language eng
Field of Research 090802 Food Engineering
090805 Food Processing
Socio Economic Objective 970109 Expanding Knowledge in Engineering
HERDC Research category C1.1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30048046

Document type: Journal Article
Collection: School of Engineering
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Created: Mon, 03 Sep 2012, 15:21:48 EST

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