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Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study

Ali Heydari, Seyed Mohammad Ali Razavi

2021International Journal of Biological Macromolecules35 citationsDOI

Topics & Concepts

RheologyCorn starchChemistryHydrostatic pressureEmulsionSpreadabilityFood scienceStarchChromatographyMaterials scienceBiochemistryComposite materialPhysicsThermodynamicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study | Litcius