Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2013/86/081-091
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

Related search

Microfluidic Generation of Particle-Stabilized Water-In-Water Emulsions

English

Supramolecular Compartmentalized Hydrogels via Polydopamine Particle-Stabilized Water-In-Water Emulsions

English

Evolution of the Rheological Properties of Oil-In-Water Emulsions During the Emulsification Process and Storage

Grasas y Aceites
Organic ChemistryFood Science
2000English

Exploring the Water/Oil/Water Interface of Phospholipid Stabilized Double Emulsions by Micro-Focusing Synchrotron SAXS

RSC Advances
ChemistryChemical Engineering
2019English

Two-Step Emulsification Process for Water-In-Oil-In-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals

Journal of Oleo Science
MedicineChemistryChemical Engineering
2012English

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

International Journal of Food Science
Food Science
2013English

Oil-In-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH

Nanomaterials
Materials ScienceChemical Engineering
2019English

Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers

Food Chemistry
MedicineAnalytical ChemistryFood Science
2019English

Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

International Journal of Food Properties
Food Science
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy