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

Location

London, England

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Journal

Journal of food engineering

Volume

100

Pagination

417 - 426

ISSN

0260-8774

eISSN

1873-5770

Issue

3

Publisher

Elsevier

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Keywords

emulsion stability flaxseed oil-in-water emulsion protein concentrates soybean turbidity

Licence

All Rights Reserved

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