Wen-Xue Liu

Ultrasound-induced structural reorganization enhances gelation and stability of flaxseed gum emulsion gels.

Flaxseed gum (FG) possesses the potential to stabilize emulsions without ions or additional gelling agents, but its limited intrinsic interfacial activity typically requires high concentrations to achieve adequate stability, resulting in coarse droplets, weak gel networks, and reliance on co-stabilizers. Whether the pr...