Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% <i>w</i>/<i>v</i>) on the rheological and microstructural pro...

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Bibliographic Details
Main Authors:	Myeongsu Jo, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban, Young Jin Choi
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Foods
Subjects:	emulsion-filled gels octenyl succinic anhydride-modified and pregelatinized maize starch rheological property microstructure storage stability
Online Access:	https://www.mdpi.com/2304-8158/10/4/837

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