Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. (2017)

First Author: Chiu N
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2017.03.002

PubMed Identifier: 28775392

Publication URI: http://europepmc.org/abstract/MED/28775392

Type: Journal Article/Review

Volume: 69

Parent Publication: Food hydrocolloids

ISSN: 0268-005X