Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch-Reference-Cited by-同舟云学术

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Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

Published:2017-07-18 Issue: Volume: Page:1-13
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhao Yiguo¹,Khalid Nauman²^ORCID,Shu Gaofeng¹,Neves Marcos A.¹³⁴^ORCID,Kobayashi Isao³⁴^ORCID,Nakajima Mitsutoshi¹³⁴^ORCID

Affiliation:

1. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan

2. School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan

3. Alliance for Research on North Africa, University of Tsukuba, Tsukuba, Ibaraki, Japan

4. Food Research Institute, NARO, Tsukuba, Ibaraki, Japan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1347675

Reference30 articles.

1. Chemical compositions, fine structure and physicochemical properties of kudzu (Pueraria lobata) starches from different regions

2. Physicochemical properties of lotus (Nelumbo nucifera Gaertn.) and kudzu (Pueraria hirsute Matsum.) starches

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1. Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources;Molecules;2024-04-23

2. Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy);LWT;2024-02

3. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure;International Journal of Biological Macromolecules;2023-11

4. A comprehensive review on pharmaceutical uses of plant-derived biopolysaccharides;International Journal of Biological Macromolecules;2023-04

5. Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion;Food Hydrocolloids;2023-03

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