| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277595 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
⺠Maltodextrin could enhance shear thinning behavior of O/W emulsion by flocculation. ⺠Shear thinning behavior became less pronounced at the highest concentration. ⺠High molecular weight of maltodextrin was more effective in promoting flocculation. ⺠Flocculation also was enhanced by increase in maltodextrin concentration.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Sunsanee Udomrati, Shinya Ikeda, Shoichi Gohtani,