Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions
Qingquan Fu, Rui Liu, Lei Zhou, Jianwen Zhang, Wangang Zhang, Rongrong Wang
Topics & Concepts
EmulsionRheologyPeroxide valueChemistryMicrostructureViscosityPsylliumChemical engineeringDynamic modulusDynamic mechanical analysisFood scienceChromatographyMaterials scienceComposite materialPolymerOrganic chemistryDietary fiberCrystallographyEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization