Jo, M.; Chang, M.J.; Goh, K.K.T.; Ban, C.; Choi, Y.J.
Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization. Foods 2021, 10, 837.
https://doi.org/10.3390/foods10040837
AMA Style
Jo M, Chang MJ, Goh KKT, Ban C, Choi YJ.
Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization. Foods. 2021; 10(4):837.
https://doi.org/10.3390/foods10040837
Chicago/Turabian Style
Jo, Myeongsu, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban, and Young Jin Choi.
2021. "Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization" Foods 10, no. 4: 837.
https://doi.org/10.3390/foods10040837
APA Style
Jo, M., Chang, M. J., Goh, K. K. T., Ban, C., & Choi, Y. J.
(2021). Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization. Foods, 10(4), 837.
https://doi.org/10.3390/foods10040837