Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction - Concepedia

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Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction

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References

2021

Year

Lei Wang, Xiao Yu, Fang Geng, Chen Cheng, Jing Yang, Qianchun Deng

Food ChemistryFood ColloidInterfacial PartitioningDifferent EmulsifiersRheologyFlaxseed Oil-in-water EmulsionsFood EngineeringEmulsionHealth Sciences

References

	Year	Citations

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