Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies

In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of...

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Detalles Bibliográficos
Autores principales: Li, Xiaoyu, Wang, Qiuyu, Hao, Jia, Xu, Duoxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561989/
https://www.ncbi.nlm.nih.gov/pubmed/36230186
http://dx.doi.org/10.3390/foods11193110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561989/
https://www.ncbi.nlm.nih.gov/pubmed/36230186
http://dx.doi.org/10.3390/foods11193110

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