Characterization and stability of short-chain fatty acids modified starch Pickering emulsions.

Abdul Hadi, N; Marefati, A; Matos, M; Wiege, B; Rayner, M

Abdul Hadi, N; Marefati, A; Matos, M; Wiege, B; Rayner, M.

Afiliación

Abdul Hadi N; Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 221 00 Lund, Sweden; School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia. Electronic address: nabilah_binti.abdul_hadi@food.lth.se.
Marefati A; Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 221 00 Lund, Sweden.
Matos M; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain.
Wiege B; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756 Detmold, Germany.
Rayner M; Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 221 00 Lund, Sweden.

Carbohydr Polym ; 240: 116264, 2020 Jul 15.

Article en En | MEDLINE | ID: mdl-32475554

Asunto(s)

Chenopodium quinoa/química; Emulsiones/química; Ácidos Grasos Volátiles/química; Oryza/química; Almidón/química; Tamaño de la Partícula; Reología

Palabras clave

Chemical modification; Emulsion stability; Pickering emulsions; Quinoa starch; Rice starch; Short-chain fatty acids

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Almidón / Chenopodium quinoa / Emulsiones / Ácidos Grasos Volátiles Idioma: En Revista: Carbohydr Polym Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido

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