Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study-Reference-Cited by-同舟云学术

Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

Published:2019-05 Issue: Volume:90 Page:172-181
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Javidi Fatemeh,Razavi Seyed M.A.^ORCID,Mohammad Amini Asad

Funder

Iran Nanotechnology Initiative Council

Iran and the Ferdowsi University of Mashhad

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein;Calero;Food Hydrocolloids,2013

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