Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets

Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets

Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed, and they were used to modulate salt release. OSA starch (70–110 mg/g) stabilized emulsions had droplet size in the range of 377–574 nm, and they presented good creami...

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Veröffentlicht in:Food science & technology 2021-04, Vol.141, p.110929, Article 110929
Hauptverfasser: Zhang, Yanhui, Yang, Hao, Zheng, Hongxia, Yuan, Dongdong, Mao, Like
Format: Artikel
Sprache:eng
Schlagworte:
Food Science & Technology
Life Sciences & Biomedicine
Microstructure
Rheology
Salt
Science & Technology
Starch
Texture
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Zusammenfassung:Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed, and they were used to modulate salt release. OSA starch (70–110 mg/g) stabilized emulsions had droplet size in the range of 377–574 nm, and they presented good creaming stability (integral transmission
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.110929