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DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch
The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307950/ https://www.ncbi.nlm.nih.gov/pubmed/34298901 http://dx.doi.org/10.3390/ijms22147276 |