Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch

Mu, M, Farshchi, A, Holmes, M orcid.org/0000-0002-6819-1048 et al. (2 more authors) (2019) Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch. Food Hydrocolloids, 95. pp. 62-75. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 Published by Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Hydrophobically modified starch; Freeze drying; Reconstitutable o/w emulsions; Storage conditions
Dates:
  • Published: October 2019
  • Accepted: 1 April 2019
  • Published (online): 5 April 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 09 Apr 2019 13:21
Last Modified: 05 Apr 2020 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2019.04.002

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