| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5156641 | Carbohydrate Polymers | 2017 | 30 Pages |
Abstract
Emulsifying properties were found to depend on the degree of substitution, size of the granules and the starch to oil ratio of the formulation. Quinoa starch granules, in general, had the best emulsifying capacity followed by amaranth and rice. However, in higher starch concentrations (>400Â mg/mL oil) and adequate levels of OSA (3.0%) amaranth performed best, having the smallest size of starches studied.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
A Marefati, B. Wiege, N.U. Haase, M. Matos, M. Rayner,