Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin

Published 2016 View Full Article

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Title
Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin
Authors
Keywords
Hydrophobically modified starch, Steric stability, Highly branched polysaccharides, Self-consistent-field theory, Emulsion stability
Journal
FOOD HYDROCOLLOIDS
Volume 58, Issue -, Pages 364-377
Publisher
Elsevier BV
Online
2016-03-06
DOI
10.1016/j.foodhyd.2016.03.004

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