Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions-Reference-Cited by-同舟云学术

Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

Published:2016-06 Issue: Volume:69 Page:59-66
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chivero Peter,Gohtani Shoichi,Yoshii Hidefumi,Nakamura Akihiro

Funder

Fuji Oil Co. Ltd.

Food Science and Research Institute

Tsukuba R & D Center

Publisher

Elsevier BV

Subject

Food Science

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4. Rheology of cooked debranned maize flour suspensions;Bhattacharya;Journal of Food Engineering,1996

5. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches;Bhosale;Carbohydrate Polymers,2006

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