Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 87-93

  Wu, Bi cheng ^a   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Coacervation; Electrostatic complexation; Gelatin; Hydrogel particles; OSA starch; Reduced fat; Structure

Indexed keywords

ELECTROPHORESIS; ELECTROSTATICS; FOOD PRODUCTS; HYDROGELS; LIGHT SCATTERING; PARTICLE SIZE; STARCH;

COACERVATION; ELECTROSTATIC COMPLEXATION; GELATIN; HYDROGEL MICROSPHERES; HYDROGEL PARTICLES; MIMETICS; MOLECULAR COMPLEXES; OCTENYL SUCCINIC ANHYDRIDE; OCTENYL SUCCINIC ANHYDRIDE STARCH; REDUCED FAT;

MICROSPHERES;

EID: 84939157388     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.021     Document Type: Article

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