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
Structural and functional modifications of kudzu starch modified by branching enzyme
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DOI: 10.1080/10942912.2019.1619576
Abstract: ABSTRACT Kudzu starch has been used as a natural healthy food worldwide. Low solubility, poor water dispensability, high paste viscosity and low fluidity limit its wholesome utility. In order to improve its processing properties and… read more here.
Keywords: starch modified; kudzu starch; functional modifications; structural functional ... See more keywords