Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

Food Hydrocolloids

Volumn 28, Issue 2, 2012, Pages 275-283

  Qian, K Y ^a,b   Cui, S W ^b   Wu, Y ^b   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Critical concentration; Emulsifying properties; Flaxseed gum; Fractionation; Intrinsic viscosity; Rheology

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; EMULSIFICATION; FLAX; ION CHROMATOGRAPHY; ION EXCHANGE; OILSEEDS; VISCOSITY;

ACIDIC FRACTION; CRITICAL CONCENTRATION; EMULSIFYING PROPERTY; FLAXSEED GUM; FLAXSEED HULLS; FLOW BEHAVIOURS; HIGH MOLECULAR WEIGHT; INTRINSIC VISCOSITY; LOW VISCOSITY; NEUTRAL FRACTIONS;

PROTEINS;

EID: 84863297291     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.12.019     Document Type: Article

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