Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10040837
Abstract: We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of… read more here.
Keywords: osa pgs; emulsion filled; rheology; gels stabilized ... See more keywords