Construction and Stability of Rice Bran Protein-Flaxseed Oil Emulsion System
The flaxseed oil emulsion (O/W type) was prepared by high-speed shearing with rice bran protein as emulsifier. The effects of different rice bran protein addition amount, ultrasonic power, shear speed on the change of emulsion particle size were investigated. The preparation process of the emulsion...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110161 |