Effects of amylose content on the paste properties and emulsification of octenyl succinic starch esters
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201200087/fullpdf
Reference28 articles.
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4. Emulsification and adsorption properties of hydrophobically, modified potato and barley starch;Nilsson;J. Agric. Food Chem.,2007
5. Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions;Magnusson;Food Hydrocolloid.,2011
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