Effect and Underlying Mechanism of Degree of Gelatinization of Potato Starch on Emulsion Stability
In this study, emulsions containing 30% (m/m) oil phase were prepared using potato starch with different degrees of gelatinization (DSG) and corn oil. The effect of DSG on the stability of the emulsions was evaluated by through measurement of the storage stability, Fourier transform infrared spectra...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-013.pdf |
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