Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions
Ana Guadalupe Estrada Fernández, G. Dorantes-Bautista, Angélica Román‐Guerrero, Rafael G. Campos–Montiel, Juan Pablo Hernández‐Uribe, Rubén Jiménez-Alvarado
Topics & Concepts
StarchFood scienceCharacterization (materials science)Pickering emulsionChemistryEmulsionMaterials scienceOrganic chemistryNanotechnologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems