Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch concentration-Reference-Cited by-同舟云学术

Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch concentration

Published:2019-10 Issue: Volume:95 Page:476-486
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yulianingsih Rini,Gohtani Shoichi

Funder

Ministry of Finance

Indonesia Endowment Fund for Education (LPDP) and Ministry of Research

Technology and Higher Education (RISTEK DIKTI)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Mixing in shear thinning fluids;Ameur;Brazilian Journal of Chemical Engineering,2012

2. Macromolecular features of amaranth starch;Bello Perez;Cereal Chemistry,1998

3. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review;Blazek;Carbohydrate Polymers,2011

4. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch;Bortnowska;Carbohydrate Polymers,2014

5. 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

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis;Journal of Food Engineering;2025-02

2. Effect of branch length of cluster dextrin on the textural and rheological properties of κ-carrageenan emulsion gels;Industrial Crops and Products;2024-12

3. Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel;Food Hydrocolloids;2024-11

4. Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion;Food Chemistry: X;2024-10

5. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09