Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.

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Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.

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2017 nî lūn-bûn

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2017年の論文

@ja

2017年論文

@yue

2017年論文

@zh-hant

2017年論文

@zh-hk

2017年論文

@zh-mo

2017年論文

@zh-tw

2017年论文

@wuu

2017年论文

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2017年论文

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Optimisation of octinyl succin ...... d salt and enhanced saltiness.

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Optimisation of octinyl succin ...... d salt and enhanced saltiness.

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prefLabel

Optimisation of octinyl succin ...... d salt and enhanced saltiness.

@en

P1476

Optimisation of octinyl succin ...... d salt and enhanced saltiness.

@en

P2093

Christopher Parmenter

http://www.w3.org/2001/XMLSchema#string

Louise Hewson

http://www.w3.org/2001/XMLSchema#string

Natalie Chiu

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P2860

Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch

A comprehensive review on salt and health and current experience of worldwide salt reduction programmes.

Dietary sources of sodium in China, Japan, the United Kingdom, and the United States, women and men aged 40 to 59 years: the INTERMAP study.

Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review.

Programmed emulsions for sodium reduction in emulsion based foods.

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride.

Digestion of starch granules from maize, potato and wheat by larvae of the the yellow mealworm, Tenebrio molitor and the Mexican bean weevil, Zabrotes subfasciatus.

W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release.

Production of octenyl succinic anhydride-modified waxy corn starch and its characterization.

Slowly digestible waxy maize starch prepared by octenyl succinic anhydride esterification and heat-moisture treatment: glycemic response and mechanism.

P304

450-458

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P31

scholarly article

P356

10.1016/J.FOODHYD.2017.03.002

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P478

http://www.w3.org/2001/XMLSchema#string

P50

Ian Fisk

Bettina Wolf

Amparo Tarrega

P577

2017-08-01T00:00:00Z

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P698

28775392

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P932

5405784

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