Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions-Reference-Cited by-同舟云学术

Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions

Published:2018-05 Issue: Volume:91 Page:258-264
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fonseca-Florido H.A.,Vázquez-García H.G.,Méndez-Montealvo G.,Basilio-Cortés U.A.,Navarro-Cortés R.,Rodríguez-Marín M.L.,Castro-Rosas J.,Gómez-Aldapa C.A.

Funder

Center for Tropical Agriculture

Laboratorio Nacional en Innovación y Desarrollo de Materiales Ligeros para la Industria Automotriz

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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

4. Particles as surfactants - similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

5. On the experimental attainment of optimum conditions;Box,1992

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