Colloid Characteristics and Emulsifying Properties of OSA Starches-Reference-Cited by-同舟云学术

Colloid Characteristics and Emulsifying Properties of OSA Starches

Published: Issue: Volume: Page:48-56
ISSN:
Container-title:Colloids for Nano- and Biotechnology
language:
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Author:

Dokić Petar,Dokić Ljubica,Dapčević Tamara,Krstonošić Veljko

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/2882_2008_116.pdf

Reference20 articles.

1. Banks W, Greenwood CT (1975) Starch and its Components. Edinburgh University Press, Edinburgh, p 1

2. Light JM (1989) Modified Food Starches: Why, What, Where and How. Symposium on Modified Food Starches at AACC's, 74th Annual Meeting in Washington, DC, October 29–November 2

3. Dokić-Baucal L, Dokić P, Jakovljević J (2004) Influence of different maltodextrins on properties of O/W emulsions. Food Hydrocolloids 18:233–239

4. Daniels R (2001), Galenic Principles of Modern Skin Care Products, Issue 25. Skin Care Forum

5. Thomas DJ, Atwell WA (1999) Starches. Eagan Press, St Paul, pp 35–36

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