Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction
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- Miroslaw Kasprzak
- School of Biosciences
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- Peter Wilde
- Quadram Institute Bioscience
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- Sandra E. Hill
- School of Biosciences
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- Stephen E. Harding
- School of Biosciences
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- Rebecca Ford
- School of Biosciences
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- Bettina Wolf
- School of Biosciences
抄録
<p>Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation.</p>
収録刊行物
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- Food & Function
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Food & Function 10 (7), 4242-4255, 2019
Royal Society of Chemistry (RSC)