Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 185-192

  Dokić, Ljubica ^a   Krstonošić, Veljko ^b   Nikolić, Ivana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Creaming; Disperse properties; Emulsions; OSA starch; Rheology

Indexed keywords

OSA;

EID: 84859170524     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.008     Document Type: Article

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