The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions-Reference-Cited by-同舟云学术

The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions

Published:2020-09 Issue: Volume:280 Page:109920
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yulianingsih Rini^ORCID,Gohtani Shoichi

Funder

Ministry of Finance

Ministry of Research, Technology and Higher Education

DIKTI

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

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3. Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions;Abramov;Colloid. Surface. Physicochem. Eng. Aspect.,2017

4. Evidence of coexisting microemulsion droplets in oil-in-water emulsions revealed by 2D DOSY 1H NMR;Awad;J. Colloid Interface Sci.,2018

5. Fat crystallization in O/W emulsions controlled by hydrophobic emulsifier additives;Awad,2002

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