Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch
Xiao Zhang, Dan Chen, Zhe Zhao, Jie Wan, Sangeeta Prakash
Topics & Concepts
ThixotropyStarchEmulsionRheologyDynamic mechanical analysisChemistryHydrolysisDynamic modulusChemical engineeringFood scienceMaterials scienceChromatographyComposite materialOrganic chemistryPolymerEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications