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The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions

Rini Yulianingsih, Shoichi Gohtani

2020Journal of Food Engineering25 citationsDOI

Topics & Concepts

Differential scanning calorimetryCreamingHexadecaneEmulsionStarchMaterials scienceViscosityCoconut oilChemical engineeringRheologyChemistryChromatographyFood scienceComposite materialOrganic chemistryEngineeringPhysicsThermodynamicsProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization
The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions | Litcius