Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization.

Home Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization.

Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization.

저자

Myeongsu Jo, Min Jea Chang, Kelvin K.T. Goh, Choongjin Ban, Young Jin Choi

저널 정보

Foods

출간연도

2021

링크