Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface-Reference-Cited by-同舟云学术

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Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Published:2019-01-01 Issue:1 Volume:17 Page:892-899
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Feng Mei-Qin¹,Wang Meng²³,Sun Jian²³,Xu Xing-Lian²³,Zhou Guang-Hong²³

Affiliation:

1. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, P. R. China

2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China

3. Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1663266

Reference39 articles.

1. Towards a phenomenological definition of the term ‘gel’

2. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

3. Strategies for designing novel functional meat products

4. Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

5. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nonlinear viscoelasticity of Melaleuca alternifolia essential oil Pickering emulsion stabilized with cellulose nanofibrils;Journal of Molecular Liquids;2024-07

2. A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage;Foods;2022-06-07

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