Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
Author:
Affiliation:
1. Department of Food Technology Engineering and Nutrition Lund University SE 221 00 Lund Sweden
2. Speximo AB, Ideon Science Park, Scheelevägen 15 SE 223 70 Lund Sweden
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.17
Reference29 articles.
1. Emulsions stabilised solely by colloidal particles
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4. Catastrophic Phase Inversion of Water-in-Oil Emulsions Stabilized by Hydrophobic Silica
5. Silica Particle-Stabilized Emulsions of Silicone Oil and Water: Aspects of Emulsification
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