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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Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: Estrada-Fernández, A. G., Dorantes-Bautista, G., Román-Guerrero, A., Campos-Montiel, R. G., Hernández-Uribe, J. P., Jiménez-Alvarado, R.
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2020
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Original Article
Online pristup: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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