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Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting as emulsifiers. Screening a range of comm...
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| Pubblicato in: | Food Hydrocoll |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5899762/ https://ncbi.nlm.nih.gov/pubmed/30078926 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2018.03.002 |
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