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Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

Wang, Bo, Li, Dong, Wang, Li-Jun, Adhikari, Benu and Shi, John 2010, Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions, Journal of food engineering, vol. 100, no. 3, pp. 417-426.

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Title Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
Author(s) Wang, Bo
Li, Dong
Wang, Li-Jun
Adhikari, Benu
Shi, John
Journal name Journal of food engineering
Volume number 100
Issue number 3
Start page 417
End page 426
Total pages 10
Publisher Elsevier
Place of publication London, England
Publication date 2010-10
ISSN 0260-8774
1873-5770
Keyword(s) emulsion stability
flaxseed
oil-in-water emulsion
protein concentrates
soybean
turbidity
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:30048047

Document type: Journal Article
Collection: School of Engineering
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Created: Mon, 03 Sep 2012, 15:21:53 EST

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