Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4256-4265

  Goyal, Ankit ^a   Sharma, Vivek ^a   Upadhyay, Neelam ^a   Singh, A K ^a   Arora, Sumit ^a   Lal, Darshan ^a   Sabikhi, Latha ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Emulsion; Flaxseed oil; Oxidative stability; Rheology; Whey protein concentrate

Indexed keywords

EMULSIFICATION; EMULSIONS; FATTY ACIDS; FLAX; LIGHT TRANSMISSION; OILSEEDS; OXIDATION; OXIDATION RESISTANCE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PEROXIDES; PROTEINS; RHEOLOGY; SHEAR FLOW; SHEAR THINNING; SIZE DISTRIBUTION; SUGARS;

FLAXSEED OIL; HOMOGENIZATION PRESSURES; OIL-IN-WATER EMULSIONS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; WHEY PROTEIN CONCENTRATE;

OILS AND FATS;

EID: 85027944630     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1370-2     Document Type: Article

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