Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions | Health & Environmental Research Online (HERO)

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HERO ID

5222098

Reference Type

Journal Article

Title

Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions

Author(s)

Udomrati, S; Gohtani, S

Year

2015

Is Peer Reviewed?

Yes

Journal

Food Hydrocolloids
ISSN: 0268-005X

Volume

Page Numbers

23-31

DOI

Web of Science Id

WOS:000345683700003

Keywords

Critical flocculation concentration; Emulsion; Esterification; Flow behavior; Fatty acid; Maltodextrin