Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions

The emulsifying properties of Oxalis tuberosa starch (native and chemically modified) were evaluated in Pickering emulsions based on the emulsification index, emulsion stability over time and emulsion morphology. The best conditions of chemical modification were found by esterification of starch wit...

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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Estrada-Fernández, A. G., Dorantes-Bautista, G., Román-Guerrero, A., Campos-Montiel, R. G., Hernández-Uribe, J. P., Jiménez-Alvarado, R.
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2020
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Original Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC8249651/
https://ncbi.nlm.nih.gov/pubmed/34294951
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04790-y
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