Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems-Reference-Cited by-同舟云学术

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Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems

Published:2021-03 Issue: Volume:112 Page:106289
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Qingbin,Zhu Xuerui,Zhen Wenqi,Li Zhenjing,Kang Ji,Sun Xiaodong,Wang Shujun,Cui Steve W.

Funder

National Natural Science Foundation of China

Tianjin Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Effect of particle size and temperature on rheology and creep behavior of barley beta-d-glucan concentrate dough;Ahmed;Carbohydrate Polymers,2014

2. Official method of analysis;Aoac,2000

3. Gelation mechanism of polysaccharides from Auricularia auricula-judae;Bao;Food Hydrocolloids,2018

4. Flaxseed mucilage: A natural stabilizer in stirred yogurt;Basiri;Carbohydrate Polymers,2018

5. Flaxseed: Composition, detoxification, utilization, and opportunities;Bekhit;Biocatalysis & Agricultural Biotechnology,2018

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