Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch

Food Hydrocolloids

Volumn 32, Issue 1, 2013, Pages 79-86

  Li, Chao ^a   Fu, Xiong ^a   Luo, Faxing ^a   Huang, Qiang ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Maltose; Orange oil in water emulsion; OS Starch; Rheological property; Stability

Indexed keywords

ZEA MAYS;

EID: 84871983258     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.004     Document Type: Article

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