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

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 417-426

  Wang, Bo ^a   Li, Dong ^a   Wang, Li Jun ^a   Adhikari, Benu ^b   Shi, John ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF BALLARAT   (Australia)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Emulsion stability; Flaxseed; Oil in water emulsion; Protein concentrates; Soybean; Turbidity

Indexed keywords

DROPLET AGGREGATION; DROPLET SIZES; EMULSION DROPLETS; EMULSION STABILITY; FLAXSEED OIL; ISO-ELECTRIC POINTS; NACL CONCENTRATION; OIL-IN-WATER EMULSION; OIL-IN-WATER EMULSIONS; PH VALUE; PROTEIN CONCENTRATES; PROTEIN CONCENTRATIONS; SOYBEAN OIL; SOYBEAN PROTEIN CONCENTRATES; THERMAL PROCESSING; THERMAL TREATMENT;

DROP FORMATION; EMULSIFICATION; EMULSIONS; FLAX; FLOCCULATION; IONIC STRENGTH; IONIZATION OF LIQUIDS; SODIUM CHLORIDE; STABILITY; TURBIDITY;

PROTEINS;

GLYCINE MAX;

EID: 77953688006     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.026     Document Type: Article

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