Litcius/Paper detail

Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids

Parisa Nasirpour‐Tabrizi, Sodeif Azadmard‐Damirchi, Javad Hesari, Maryam Khakbaz Heshmati, Geoffrey P. Savage

2020LWT33 citationsDOI

Topics & Concepts

Locust bean gumChemistryThixotropyFood scienceEmulsionRheologyFatty acidXanthan gumCarrageenanGuar gumChromatographyOrganic chemistryChemical engineeringMaterials scienceEngineeringComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsFatty Acid Research and Health
Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids | Litcius