Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

journal contribution

posted on 2024-06-06, 12:07 authored by Y Zhao, N Khalid, G Shu, MA Neves, I Kobayashi, M Nakajima

Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

History

Journal

International journal of food properties

Volume

20

Pagination

1329-1341

Location

Abingdon, Eng.

ISSN

1094-2912

eISSN

1532-2386

Language

eng

Publication classification

C Journal article, C1.1 Refereed article in a scholarly journal

Copyright notice

2017, Taylor & Francis Group

Issue

sup 2

Publisher

Taylor & Francis

Usage metrics

Categories

Food sciences not elsewhere classified

Keywords

School of Life and Environmental Sciences 090805 Food Processing 090801 Food Chemistry and Molecular Gastronomy (excl Wine)3006 Food sciences

Licence

All Rights Reserved

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