Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
- Author
- BO WANG1 ; DONG LI1 ; WANG, Li-Jun2 ; ÖZKAN, Necati3
[1] College of Engineering, China Agricultural University. P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
[2] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
[3] Central Laboratory, Middle East Technical University, Ankara, Turkey - Source
Journal of food engineering. 2010, Vol 96, Num 4, pp 555-561, 7 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Creaming behavior Droplet size Emulsion rheology Flaxseed mucilage Flaxseed protein Oil-phase volume fraction
- Keyword (fr)
- Crémage Emulsion eau huile Emulsion huile eau Gouttelette Graine lin Huile soja Propriété rhéologique Protéine Qualité Stabilité Taille Volume Huile alimentaire Huile végétale
- Keyword (en)
- Creaming Water oil emulsion Oil water emulsion Droplet Linseed Soybean oil Rheological properties Protein Quality Stability Size Volume Edible oil Vegetable oil
- Keyword (es)
- Emulsión agua aceite Emulsión aceite agua Gotita Semilla linaza Aceite soya Propiedad reológica Proteína Calidad Estabilidad Talla Volumen Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22500342
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2009.09.001 
https://dx.doi.org/10.1016/j.jfoodeng.2009.09.001
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