Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids-Reference-Cited by-同舟云学术

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Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids

Published:2020-05-27 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Nasirpour‐Tabrizi Parisa¹,Azadmard‐Damirchi Sodeif¹²^ORCID,Hesari Javad¹,Khakbaz Heshmati Maryam¹,Savage Geoffrey P.³

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran

2. Food and Drug Safety Research Centre Health Management and Safety Promotion Research Institute Tabriz University of Medical Sciences Tabriz Iran

3. Food Group Department of Wine, Food and Molecular Biosciences Lincoln University Canterbury New Zealand

Funder

Iran National Science Foundation

University of Tabriz

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14588

Reference32 articles.

1. Locust bean gum: Processing, properties and food applications—A review

2. Rheological characterization of melting of margarines and tablespreads

3. EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS

4. Preparation and Analysis of Water Continuous Very Low Fat Spreads

5. Low-fat Margarine Spreads as Affected by Aqueous Phase Hydrocolloids

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