Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies

Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies

In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of...

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Bibliographic Details
Main Authors: Xiaoyu Li, Qiuyu Wang, Jia Hao, Duoxia Xu
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
rice bran oil body
emulsion-filled gel
physical characterization
structure
rheological properties
tribology
Online Access:https://www.mdpi.com/2304-8158/11/19/3110

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