Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability-Reference-Cited by-同舟云学术

Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability

Published:2023-02 Issue: Volume:176 Page:114512
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sun Hongtao,Ma Yan,Huang Xianqing^ORCID,Song Lianjun,Guo Hongtao,Sun Xiaodong,Li Ning,Qiao Mingwu

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum Arabic;Castel;Food Hydrocolloids,2017

4. Application and rheology of anisotropic particle stabilized emulsions: Effects of particle hydrophobicity and fractal structure;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

5. Lymphatic absorption of α-linolenic acid in rats fed flaxseed oil-based emulsion;Couëdelo;British Journal of Nutrition,2011

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