Cargando…

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...

Descripción completa

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

Ejemplares similares

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
por: Juszczak, Lesław, et al.
Publicado: (2013)

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour
por: Pycia, Karolina, et al.
Publicado: (2021)

The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough
por: Pycia, Karolina, et al.
Publicado: (2022)

Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Starch
por: Pycia, Karolina, et al.
Publicado: (2022)

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts
por: Gałkowska, Dorota, et al.
Publicado: (2020)

Water Behavior of Emulsions Stabilized by Modified Potato Starch
por: Małyszek, Zuzanna, et al.
Publicado: (2021)

Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein
por: Kasprzak, Mirosław M., et al.
Publicado: (2023)

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
por: Liu, Yuan, et al.
Publicado: (2020)

Chemically Modified Starches as Food Additives
por: Gałkowska, Dorota, et al.
Publicado: (2023)

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability
por: Wang, Ning, et al.
Publicado: (2023)

Investigating the Rheology and Stability of Heavy Crude Oil-in-Water Emulsions Using APG08 Emulsifiers
por: Dong, Bo, et al.
Publicado: (2022)

Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties
por: Xi, Xiaohong, et al.
Publicado: (2023)

Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions
por: Farooq, Shahzad, et al.
Publicado: (2022)

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
por: Korus, Jarosław, et al.
Publicado: (2021)

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
por: Kasprzak, Miroslaw M., et al.
Publicado: (2018)

Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch
por: Nasrolahi, Soghra, et al.
Publicado: (2022)

Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide
por: Fei, Xiaoma, et al.
Publicado: (2016)

MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion
por: Liu, Jiahao, et al.
Publicado: (2022)

Effect of Composition and Interfacial Tension on the Rheology and Morphology of Heavy Oil-In-Water Emulsions
por: Arinina, Marianna P., et al.
Publicado: (2020)

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
por: Li, Zhimin, et al.
Publicado: (2022)

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability
por: Damerau, Annelie, et al.
Publicado: (2022)

Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions
por: Ćirin, Dejan, et al.
Publicado: (2023)

Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability
por: Ng, Siou Pei, et al.
Publicado: (2020)

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum
por: Ligarda-Samanez, Carlos A., et al.
Publicado: (2023)

Development of Olive Oil and α-Tocopherol Containing Emulsions Stabilized by FucoPol: Rheological and Textural Analyses
por: Baptista, Sílvia, et al.
Publicado: (2022)

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch
por: Rożnowski, Jacek, et al.
Publicado: (2021)

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
por: Jo, Myeongsu, et al.
Publicado: (2021)

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles
por: Hu, Weiwei, et al.
Publicado: (2022)

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
por: Huang, Sheng, et al.
Publicado: (2022)

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior
por: Zhang, Qun, et al.
Publicado: (2022)

Rheology of emulsions: electrohydrodynamics principles
por: Spasic, Aleksandar M
Publicado: (2018)

Influence of Different Modifiers on Bonding Strength and Rheological Performance of Bitumen Emulsion
por: Pan, Changluan, et al.
Publicado: (2019)

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion
por: Zhang, Wenguan, et al.
Publicado: (2022)

Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity
por: Gibis, Monika, et al.
Publicado: (2022)

Effects of Aging on the Physical and Rheological Properties of Trinidad Lake Asphalt Modified Bitumen
por: Kołodziej, Krzysztof, et al.
Publicado: (2021)

Rheological Assessment of Oil-Xanthan Emulsions in Terms of Complex, Storage, and Loss Moduli
por: Ghannam, Mamdouh Taha, et al.
Publicado: (2023)

The Influence of Newly Synthesized Demulsifiers on the Interfacial Rheological Properties of a Naturally Occurring Water/Oil Emulsion
por: Elsharaky, Elsayed A., et al.
Publicado: (2022)

The Annealing of Acetylated Potato Starch with Various Substitution Degrees
por: Zięba, Tomasz, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_nc39rvjvflhq8l7vft7hbtapmf