Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State.

Matos, María; Marefati, Ali; Gutiérrez, Gemma; Wahlgren, Marie; Rayner, Marilyn

Matos, María; Marefati, Ali; Gutiérrez, Gemma; Wahlgren, Marie; Rayner, Marilyn.

Afiliação

Matos M; Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
Marefati A; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
Gutiérrez G; Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
Wahlgren M; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
Rayner M; Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.

PLoS One ; 11(8): e0160140, 2016.

Article em En | MEDLINE | ID: mdl-27479315

Assuntos

Emulsificantes/química; Emulsões/química; Amido/análogos & derivados; Anidridos Succínicos/química; Cinética; Microscopia; Óleos/química; Tamanho da Partícula; Amido/química

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Anidridos Succínicos / Emulsificantes / Emulsões Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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