JOURNAL ARTICLE

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

Sunsanee UdomratiShinya IkedaShoichi Gohtani

Year: 2012 Journal:   Journal of Food Engineering Vol: 116 (1)Pages: 170-175   Publisher: Elsevier BV
Keywords:
Maltodextrin Consistency index Chemistry Rheology Flocculation Food science Emulsion Chromatography Materials science Spray drying Organic chemistry Composite material

Metrics

39
Cited By
5.25
FWCI (Field Weighted Citation Impact)
23
Refs
0.94
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

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
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