Steric Stabilising Properties of Hydrophobically Modified Starch: Amylose vs. Amylopectin

Ettelaie, R, Holmes, M, Chen, J et al. (1 more author) (2016) Steric Stabilising Properties of Hydrophobically Modified Starch: Amylose vs. Amylopectin. Food Hydrocolloids, 58. pp. 364-377. ISSN 0268-005X

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Authors/Creators:
  • Ettelaie, R
  • Holmes, M
  • Chen, J
  • Farshchi, A
Copyright, Publisher and Additional Information: © 2016, Elsevier. 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; Steric stability; Highly branched polysaccharides; Self-Consistent-Field theory; Emulsion stability
Dates:
  • Published: July 2016
  • Accepted: 1 March 2016
  • Published (online): 4 March 2016
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)
Depositing User: Symplectic Publications
Date Deposited: 24 Mar 2016 12:13
Last Modified: 04 Nov 2017 05:02
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2016.03.004
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.03.004

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