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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Estabilización del aceite de soya [soja] utilizando goma de linaza y caracterización de su interfaz aceite-agua mediante RMN

Mei-Qin FengCollege of Animal Science and Technology, Jinling Institute of Technology, Nanjing, P. R. ChinaView further author information
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Meng WangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
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Jian SunCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. ChinaCorrespondence[email protected]
View further author information
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Xing-Lian XuCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
&
Guang-Hong ZhouCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
Pages 892-899 | Received 11 Jun 2019, Accepted 29 Aug 2019, Published online: 25 Oct 2019

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