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

Carbohydrate Polymers

Volumn 86, Issue 1, 2011, Pages 343-351

  Wang, Bo ^a   Wang, Li Jun ^a   Li, Dong ^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; Gum Arabic; Oil in water emulsion; Soybean

Indexed keywords

EMULSION STABILITY; FLAXSEED; GUM ARABIC; OIL-IN-WATER EMULSIONS; SOYBEAN;

ADHESIVES; ADSORPTION; EMULSIONS; FLAX; IONIC STRENGTH; OILSEEDS; PROTEINS; SODIUM CHLORIDE; STABILITY;

EMULSIFICATION;

ACACIA SENEGAL; GLYCINE MAX;

EID: 79959372101     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.04.059     Document Type: Article

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