Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions - Concepedia

Concepedia

Publication | Closed Access

Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions

34

Citations

35

References

2021

Year

Qingquan Fu, Rui Liu, Lei Zhou, Jianwen Zhang, Wangang Zhang, Rongrong Wang

Psyllium Husk PowderOxidative StabilityMicro-encapsulationRheologyOil-in-water EmulsionsFood EngineeringEmulsion

References

	Year	Citations

Page 1