Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties-Reference-Cited by-同舟云学术

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

Published:2020-06-23 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Tekin Zeynep Hazal¹,Karasu Salih¹^ORCID

Affiliation:

1. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University, Davutpasa Campus İstanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14650

Reference27 articles.

1. Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer

2. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch

3. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

4. Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

5. Study on retrogradation of maize starch-flaxseed gum mixture under various storage temperatures

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