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1 Ergebnisse
1
Rheology, Microstructure, and Storage Stability of Emulsion..:
Myeongsu Jo
;
Min Jea Chang
;
Kelvin K. T. Goh
..
https://www.mdpi.com/2304-8158/10/4/837. , 2021
Link:
https://doi.org/10.3390/foods10040837
RT Journal T1
Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1f11093287b9454e950d82b8b808004c&Exemplar=1&LAN=DE A1 Myeongsu Jo A1 Min Jea Chang A1 Kelvin K. T. Goh A1 Choongjin Ban A1 Young Jin Choi PB MDPI AG YR 2021 K1 emulsion-filled gels K1 octenyl succinic anhydride-modified and pregelatinized maize starch K1 rheological property K1 microstructure K1 storage stability K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/4/837 LK http://dx.doi.org/https://doi.org/10.3390/foods10040837 DO https://doi.org/10.3390/foods10040837 SF ELIB - SuUB Bremen
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