The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
Conghui LiuXin WangPublished in: Journal of the science of food and agriculture (2021)
These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. © 2021 Society of Chemical Industry.