Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions

Food Hydrocolloids

Volumn 66, Issue , 2017, Pages 118-127

  Królikowska, Karolina ^a   Fortuna, Teresa ^a   Pietrzyk, Sławomir ^a   Gryszkin, Artur ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Emulsion stability; O W emulsion; Octenyl succinate starch; Rheological properties

Indexed keywords

ABSORPTION SPECTROSCOPY; CALCIUM; DROPS; EMULSIFICATION; ESTERS; MAGNESIUM; MINERALS; POTASSIUM; RHEOLOGY; SALTS; SHEAR STRESS; SODIUM; STABILITY; STARCH;

EMULSION STABILITY; METALS IONS; MINERAL ELEMENT; OCTENYL SUCCINATE STARCH; OCTENYL SUCCINIC ANHYDRIDE; OIL-IN-WATER; OIL-IN-WATER EMULSION; RHEOLOGICAL PROPERTY; STABILITY PROPERTIES; WATER EMULSION;

METAL IONS;

EID: 85007618588     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.12.012     Document Type: Article

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