Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective
Chen Cheng, Xiao Yu, Fenghong Huang, Dengfeng Peng, Hongjian Chen, Yashu Chen, Qingde Huang, Qianchun Deng
Topics & Concepts
ChemistryLignanEmulsionHydrolysateFood scienceFunctional foodHydrolysisBiochemistryOrganic chemistryProteins in Food SystemsPhytoestrogen effects and researchAdvanced Glycation End Products research