Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch

Mu, M, Karthik, P, Chen, J et al. (2 more authors) (2020) Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocolloids. 106363. p. 106363. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Hydrophobically modified starch; Emulsion stability; Tailored controlled release; Amylose content
Dates:
  • Accepted: 23 September 2020
  • Published (online): 29 September 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 09 Oct 2020 09:56
Last Modified: 29 Sep 2021 00:39
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2020.106363

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