The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded t...

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Detalles Bibliográficos
Autores principales: Pycia, Karolina, Gryszkin, Artur, Berski, Wiktor, Juszczak, Lesław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6415079/
https://www.ncbi.nlm.nih.gov/pubmed/30966102
http://dx.doi.org/10.3390/polym10010067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6415079/
https://www.ncbi.nlm.nih.gov/pubmed/30966102
http://dx.doi.org/10.3390/polym10010067

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