Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch
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DOI: 10.1016/j.foodhyd.2020.105652
Abstract: Abstract An investigation was conducted into the effects of micro- and nano-emulsion on gelatinization and retrogradation of rice starch (RS). According to the results, the addition of emulsion contributed to the decline in the maximum… read more here.
Keywords: gelatinization retrogradation; gelatinization; emulsion gelatinization; emulsion ... See more keywords