Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets

Abstract The present study investigates the influence of different flaxseed gum (FG) concentrations on the physical and rheological properties of mixed-component emulsion-based products at specific pH values (3.0, 5.0, 7.0). The emulsion-based products included 2% (w/v) lipid droplets, 3% (w/v) modified cassava starch and 0−0.02% (w/v) FG. Either native or heated whey proteins were used as emulsifiers to stabilize lipid droplets. The formation of lipid aggregation was mainly due to electrostatic cross-linking between anionic FG and cationic whey protein. The results showed that the apparent viscosities and rheological moduli of emulsion mixtures obviously increased with increasing addition levels of FG (P