Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of r...

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Detalles Bibliográficos
Autores principales: Timgren, Anna, Rayner, Marilyn, Dejmek, Petr, Marku, Diana, Sjöö, Malin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967754/
https://www.ncbi.nlm.nih.gov/pubmed/24804025
http://dx.doi.org/10.1002/fsn3.17

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967754/
https://www.ncbi.nlm.nih.gov/pubmed/24804025
http://dx.doi.org/10.1002/fsn3.17

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