Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions
Marzieh Mirzaaghaei, Ali Nasirpour, Javad Keramat, Sayed Amir Hossein Goli, Mohammad Dinari, Stéphane Desobry
Topics & Concepts
CreamingEmulsionSunflower oilChemistryStarchFood scienceFatty acidChromatographyChemical engineeringOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties