Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

Sunsanee Udomrati; Shinya Ikeda; Shoichi Gohtani

doi:10.1016/j.jfoodeng.2012.10.032

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Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

Sunsanee Udomrati Shinya Ikeda Shoichi Gohtani

Year: 2012 Journal: Journal of Food Engineering Vol: 116 (1)Pages: 170-175 Publisher: Elsevier BV

DOI: 10.1016/j.jfoodeng.2012.10.032

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Keywords:

Maltodextrin Consistency index Chemistry Rheology Flocculation Food science Emulsion Chromatography Materials science Spray drying Organic chemistry Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

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