| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543194 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠The presence of 4αGTase-treated starch in the inner water phase improved EE. ⺠4αGTase-treated starch solution was liquid in the preparation stage at 20 wt.%. ⺠4αGTase-treated starch solution became a solid gel during storage at 20 wt.%. ⺠20 wt.% 4αGTase-treated starch was the most effective for improving EE. ⺠The amount of PGPR required was reduced by adding 4αGTase-treated starch.
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Authors
Saehun Mun, Yongdoo Choi, Jae-Yong Shim, Kwan-Hwa Park, Yong-Ro Kim,