Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch-Reference-Cited by-同舟云学术

Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch

Published:2023-01 Issue: Volume:174 Page:114453
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zamani Zahra,Razavi Seyed Mohammad Ali^ORCID

Funder

Ferdowsi University of Mashhad

Iran National Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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3. Effect of high pressure on the structure of potato starch;Błaszczak;Carbohydrate Polymers,2005

4. Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions;Bortnowska;Food Hydrocolloids,2014

5. Gelation properties of flaxseed gum;Chen;Journal of Food Engineering,2006

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