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

journal contribution
posted on 2010-10-01, 00:00 authored by Bo Wang, D Li, L J Wang, B Adhikari, J Shi
Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

History

Journal

Journal of food engineering

Volume

100

Issue

3

Pagination

417 - 426

Publisher

Elsevier

Location

London, England

ISSN

0260-8774

eISSN

1873-5770

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

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    Keywords

    emulsion stabilityflaxseedoil-in-water emulsionprotein concentratessoybeanturbidity

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    All Rights Reserved

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