Emulsification and Adsorption Properties of Hydrophobically Modified Potato and Barley Starch
Author:
Affiliation:
1. Division of Food Technology, Centre for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, S-22100 Lund, Sweden
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf062087z
Reference21 articles.
1. Emulsion stabilizing properties of depolymerized pectin
2. Distribution of Octenyl Succinate Groups in Octenyl Succinic Anhydride Modified Waxy Maize Starch
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