Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch
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DOI: 10.1080/10942912.2017.1347675
Abstract: ABSTRACT The effect of gelatinized kudzu starch on the formulation and stability of oil-in-water (O/W) emulsions was investigated. The effects of gelatinization conditions (75–95°C, 5–30 min) on the interfacial tension of O/W emulsions were observed.… read more here.
Keywords: oil water; gelatinized kudzu; kudzu starch; water emulsions ... See more keywords