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Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

journal contribution
posted on 2011-08-01, 00:00 authored by Bo Wang, L J Wang, D Li, B Adhikari, J Shi
Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

History

Journal

Carbohydrate polymers

Volume

86

Issue

1

Pagination

343 - 351

Publisher

Pergamon

Location

Oxford, England

ISSN

0144-8617

eISSN

1879-1344

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2011, Elsevier Ltd. All rights reserved.

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    Research Publications

    Categories

    Keywords

    emulsion stabilityflaxseedgum arabicoil-in-water emulsionsoybeanOrganic Chemistry

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    All Rights Reserved

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