Influence of Surfactants on the Rheological Behavior of Starch/Gelatin Gels and Gel-Emulsions
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference21 articles.
1. Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular Starches
2. Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches
3. Interaction of Monoglycerides with Starches
4. Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch
5. An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning Calorimetry
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3. Influence of gelatin–sodium stearoyl lactylate interaction on the rheological properties of gelatin gels;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2013-01
4. Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets;Food Hydrocolloids;2013-01
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