Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

The effects of different concentration of flaxseed gum (FG) (0.1–0.5%, w/w) on the stability of soybean oil emulsion were studied by particle size, rheological properties, creaming stability and nuclear magnetic resonance (NMR). Results showed that emulsion particle size decreased significantly with...

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Bibliographic Details
Main Authors: Mei-Qin Feng, Meng Wang, Jian Sun, Xing-Lian Xu, Guang-Hong Zhou
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
emulsions
flaxseed gum
particle size
creaming stability
nuclear magnetic resonance
rheology
Online Access:http://dx.doi.org/10.1080/19476337.2019.1663266

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