Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

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Abstract

<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>

Journal

  • Food & Function

    Food & Function 10 (7), 4242-4255, 2019

    Royal Society of Chemistry (RSC)

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