Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting as emulsifiers. Screening a range of comm...

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Detalles Bibliográficos
Autores principales: Kasprzak, Miroslaw M., Macnaughtan, William, Harding, Stephen, Wilde, Peter, Wolf, Bettina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5899762/
https://www.ncbi.nlm.nih.gov/pubmed/30078926
http://dx.doi.org/10.1016/j.foodhyd.2018.03.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5899762/
https://www.ncbi.nlm.nih.gov/pubmed/30078926
http://dx.doi.org/10.1016/j.foodhyd.2018.03.002

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