Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic

Food Hydrocolloids

Volumn 76, Issue , 2018, Pages 96-102

  Xu, Yafeng ^a   Wang, Chan ^a   Fu, Xiong ^a   Huang, Qiang ^a   Zhang, Bin ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acid treatment; Beta amylase hydrolysis; Gum Arabic; Octenylsuccinate starch; Oil in water emulsion

Indexed keywords

ADHESIVES; AMYLASES; DROPS; EMULSIFICATION; HYDROLYSIS; IONIC STRENGTH; PHASE SEPARATION; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM CHLORIDE;

ACID TREATMENTS; BETA-AMYLASE HYDROLYSIS; DROPLETS SIZES; EMULSION PROPERTIES; GUM ARABIC; NACL CONCENTRATION; OCTENYLSUCCINATE STARCH; OIL-IN-WATER; OIL-IN-WATER EMULSION; WATER EMULSION;

STARCH;

EID: 85013767330     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.02.015     Document Type: Article

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