Emulsions stabilized using potato starch

Food Science and Biotechnology

Volumn 24, Issue 4, 2015, Pages 1187-1191

  Baranowska, Hanna Maria ^a   Rezler, Ryszard ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

activation energy; fat water emulsion; low field NMR; relaxation time

Indexed keywords

ACTIVATION ANALYSIS; ACTIVATION ENERGY; BINDING ENERGY; CHEMICAL ACTIVATION; EMULSIFICATION; GELS; MOLECULES; NUCLEAR MAGNETIC RESONANCE; RELAXATION TIME;

LOW FIELD NUCLEAR MAGNETIC RESONANCE; LOW-FIELD NMR; MOLECULAR LEVELS; POLYMER CONCENTRATIONS; POLYMER CONTENT; POTATO STARCHES; WATER EMULSION; WATER MOLECULE;

STARCH;

EID: 84938364537     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0152-6     Document Type: Article

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