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Journal: Foods, 2021
Volume: 10
Number: 837
Article:
Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
Authors:
by
Myeongsu Jo, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban and Young Jin Choi
Link:
https://www.mdpi.com/2304-8158/10/4/837
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