Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions-Reference-Cited by-同舟云学术

Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

Published:2014-05 Issue: Volume:36 Page:229-237
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bortnowska Grażyna,Balejko Jerzy,Tokarczyk Grzegorz,Romanowska-Osuch Agnieszka,Krzemińska Natalia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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4. Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat;Bortnowska;International Journal of Food Science and Technology,2013

5. Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration;Bortnowska;Electronic Journal of Polish Agricultural Universities,2009

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