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Abstract Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed, and they were used to modulate salt release. OSA… Click to show full abstract
Abstract Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed, and they were used to modulate salt release. OSA starch (70–110 mg/g) stabilized emulsions had droplet size in the range of 377–574 nm, and they presented good creaming stability (integral transmission
Keywords:
emulsion gels;
salt release;
osa starch;
starch;
potato starch
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
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Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!