Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
Author
Summary, in English
Department/s
- Department of Food Technology, Engineering and Nutrition
Publishing year
2011
Language
English
Pages
764-772
Publication/Series
Food Hydrocolloids
Volume
25
Issue
4
Document type
Conference paper
Publisher
Elsevier
Topic
- Food Science
Keywords
- Octenyl succinic anhydride starch
- Egg yolk proteins
- Hydrophobically
- modified starch
- Protein-polysaccharide interaction
- Emulsions
- Adsorption
Conference name
Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers
Conference date
2010-03-21 - 2010-03-24
Conference place
Granada, Spain
Status
Published
ISBN/ISSN/Other
- ISSN: 1873-7137
- ISSN: 0268-005X