Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels wa...

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Detalles Bibliográficos
Autores principales: Jo, Myeongsu, Chang, Min Jea, Goh, Kelvin K. T., Ban, Choongjin, Choi, Young Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069085/
https://www.ncbi.nlm.nih.gov/pubmed/33921331
http://dx.doi.org/10.3390/foods10040837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069085/
https://www.ncbi.nlm.nih.gov/pubmed/33921331
http://dx.doi.org/10.3390/foods10040837

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