Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

Ultrasonics Sonochemistry

Volumn 21, Issue 5, 2014, Pages 1649-1657

  Shanmugam, Akalya ^a   Ashokkumar, Muthupandian ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Acid gel; Emulsion; Flaxseed oil; Rheology; Syneresis; Ultrasound

Indexed keywords

EMULSIONS; FLAX; GELATION; GELS; LACTIC ACID; OILSEEDS; RHEOLOGY; SONICATION; ULTRASONICS;

EMULSIFICATION PROCESS; FLAXSEED OIL; FUNCTIONAL PROPERTIES; LARGE-SCALE DEFORMATION; OXIDATIVE STABILITY; READY TO DRINK (RTD); SYNERESIS; ULTRASONIC PROCESSING;

EMULSIFICATION;

ALKADIENE; HYDROPEROXIDE; LACTIC ACID; LINSEED OIL; PROTEIN; EMULSION; GEL; HYDROGEN PEROXIDE; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; BEVERAGE; CONJUGATION; CONTROLLED STUDY; ELASTICITY; EMULSION; FOOD PROCESSING; FOOD STORAGE; GEL; GELATION; MILK; PASTEURIZATION; PRIORITY JOURNAL; PROTEIN DENATURATION; STORAGE TEMPERATURE; ULTRASOUND; VISCOSITY; WHEY; ANALYSIS; ANIMAL; CHEMISTRY; DAIRY PRODUCT; OXIDATION REDUCTION REACTION; PH; PROCEDURES; RADIATION RESPONSE;

ANIMALS; DAIRY PRODUCTS; ELASTICITY; EMULSIONS; GELS; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LINSEED OIL; MILK; MILK PROTEINS; OXIDATION-REDUCTION; ULTRASONICS; VISCOSITY;

EID: 84901332310     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2014.03.020     Document Type: Article

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