Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won‐Young Lee
Topics & Concepts
StarchFood scienceChemistryFat substituteSuccinic anhydrideEmulsionModified starchCitric acidBiochemistryPolymer chemistryFood composition and propertiesbiodegradable polymer synthesis and propertiesPolysaccharides Composition and Applications