| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539171 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠We prepared orange oil-in-water emulsions stabilized by modified starch. ⺠All emulsions were unstable to droplet growth during storage. ⺠Ester gum (>9%) in the oil phase inhibited the Ostwald ripening. ⺠The emulsions containing were stable to the environmental stresses.
Related Topics
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Authors
Sang Soo Lim, Moo Yeol Baik, Eric Andrew Decker, Lulu Henson, L. Michael Popplewell, David Julian McClements, Seung Jun Choi,