Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

Kaushik, Pratibha, Dowling, Kim, Adhikari, Raju, Barrow, Colin J and Adhikari, Benu 2017, Effect of extraction temperature on composition, structure and functional properties of flaxseed gum, Food chemistry, vol. 215, pp. 333-340, doi: 10.1016/j.foodchem.2016.07.137.

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Title Effect of extraction temperature on composition, structure and functional properties of flaxseed gum
Author(s) Kaushik, Pratibha
Dowling, Kim
Adhikari, Raju
Barrow, Colin JORCID iD for Barrow, Colin J orcid.org/0000-0002-2153-7267
Adhikari, Benu
Journal name Food chemistry
Volume number 215
Start page 333
End page 340
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2017-01-15
ISSN 0308-8146
Keyword(s) Acidic monosaccharides
Emulsion activity index
Neutral monosaccharides
Xylose
Zeta potential
Chemical Phenomena
Emulsions
Flax
Food Handling
Microscopy, Electron, Scanning
Monosaccharides
Plant Gums
Protein Denaturation
Seeds
Temperature
Water
Science & Technology
Physical Sciences
Life Sciences & Biomedicine
Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Chemistry
Language eng
DOI 10.1016/j.foodchem.2016.07.137
Field of Research MD Multidisciplinary
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2016, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086653

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