Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110929
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… read more here.
Keywords: emulsion gels; salt release; osa starch; starch ... See more keywords
Study on salt release intensity from sediments and influencing factors in coastal reservoirs: combining small-medium-large experiments
Sign Up to like & getrecommendations! Published in 2019 at "DESALINATION AND WATER TREATMENT"
DOI: 10.5004/dwt.2019.24741
Abstract: Water salinization is one of the major environmental concerns that endangers water supply security in northern China. To investigate the salt release intensity and influencing factors in reservoirs’ daily operation, a series of experiments covered… read more here.
Keywords: release intensity; water; salt release; medium ... See more keywords