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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2013
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| Materias: | |
| 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 |