Supernatant starch fraction of corn starch and its emulsifying ability: Effect of the amylose content

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Supernatant starch fraction of corn starch and its emulsifying ability: Effect of the amylose content
Authors
Keywords
Oil-in-water emulsion, Gelatinized starch, Supernatant, Amylose content
Journal
FOOD HYDROCOLLOIDS
Volume 103, Issue -, Pages 105711
Publisher
Elsevier BV
Online
2020-01-27
DOI
10.1016/j.foodhyd.2020.105711

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.