Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein-Reference-Cited by-同舟云学术

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein

Published:2021-02-17 Issue:2 Volume:74 Page:307-315
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Thaiwong Numphon¹,Thaiudom Siwatt²^ORCID

Affiliation:

1. Department of Agricultural Technology and Environment Faculty of Sciences and Liberal Arts Rajamangala University of Technology Isan Nakhon Ratchasima30000Thailand

2. School of Food Technology Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima30000Thailand

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12766

Reference49 articles.

1. Rheology and phase behavior of dense casein micelle dispersions

2. Phase separation, rheology and structure of micellar casein-galactomannan mixtures

3. Modifications of structures and functions of caseins: a scientific and technological challenge

4. Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose

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