Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 611-618

  Khalloufi, Seddik ^a   Corredig, Milena ^a   Goff, H Douglas ^a   Alexander, Marcela ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Creaming; Flaxseed gum; Flocculation; Food emulsion; Particle size; Zeta potential

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLAX; FLOCCULATION; OILS AND FATS; OILSEEDS; OSTWALD RIPENING; PHASE SEPARATION; PROTEINS; ZETA POTENTIAL;

CREAMING; DROPLETS SIZES; EMERSON; FLAXSEED GUM; FOOD EMULSIONS; OIL-IN-WATER; PARTICLES SIZES; PHYSICOCHEMICAL PROPERTY; WATER EMULSION; WHEY PROTEINS;

PARTICLE SIZE;

EID: 54049087335     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.04.004     Document Type: Article

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