Optimisation of octinyl succinic anhydride starch stablised w(1)/o/w(2) emulsions for oral destablisation of encapsulated salt and enhanced saltiness

Sodium (salt) was encapsulated within the inner water phase of w(1)/o/w(2) food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA) treatment (0–...

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Detalles Bibliográficos
Autores principales: Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher, Hewson, Louise, Wolf, Bettina, Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5405784/
https://www.ncbi.nlm.nih.gov/pubmed/28775392
http://dx.doi.org/10.1016/j.foodhyd.2017.03.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5405784/
https://www.ncbi.nlm.nih.gov/pubmed/28775392
http://dx.doi.org/10.1016/j.foodhyd.2017.03.002

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