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RISPhysical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions
Year: 2016
Abstract:
Balangu (Lallemantia royleana) seed contains valuable gum (BSG) which has good thickening property.
The influence of L. royleana seed gum (0e0.3%) on characteristics of soybean oil (20e50%) in water
emulsions ...