The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded t...

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Bibliographic Details
Main Authors: Karolina Pycia, Artur Gryszkin, Wiktor Berski, Lesław Juszczak
Format: Article
Language:English
Published: MDPI AG 2018-01-01
Series:Polymers
Subjects:
maltodextrin
emulsion
stability
zeta potential
particle size
viscoelastic properties
Online Access:http://www.mdpi.com/2073-4360/10/1/67

Internet

http://www.mdpi.com/2073-4360/10/1/67

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