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Water Behavior of Emulsions Stabilized by Modified Potato Starch.
Malyszek, Zuzanna; Lewandowicz, Jacek; Le Thanh-Blicharz, Joanna; Walkowiak, Katarzyna; Kowalczewski, Przemyslaw Lukasz; Baranowska, Hanna Maria.
Afiliação
  • Malyszek Z; Department of Food Concentrates and Starch Products, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 40 Starolecka St., 61-361 Poznan, Poland.
  • Lewandowicz J; Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznan, Poland.
  • Le Thanh-Blicharz J; Department of Food Concentrates and Starch Products, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 40 Starolecka St., 61-361 Poznan, Poland.
  • Walkowiak K; Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznan, Poland.
  • Kowalczewski PL; Department of Food Technology of Plant Origin, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland.
  • Baranowska HM; Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznan, Poland.
Polymers (Basel) ; 13(13)2021 Jul 01.
Article em En | MEDLINE | ID: mdl-34279344
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Polymers (Basel) Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Polymers (Basel) Ano de publicação: 2021 Tipo de documento: Article