Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
These findings provided food industry with exciting opportunities to develop 'clean-label' emulsions with desirable properties. © 2024 Society of Chemical Industry.
Authors
- Xue Xiao (ORCID: https://orcid.org/0000-0001-7820-6920)
- Enpeng Li (ORCID: https://orcid.org/0000-0003-3104-0526)
- Duo Feng (ORCID: https://orcid.org/0000-0002-1907-8524)
- Cheng Li (ORCID: https://orcid.org/0000-0002-8327-6162)
- Jun Wang (ORCID: https://orcid.org/0000-0002-9229-8742)
- Songnan Li (ORCID: https://orcid.org/0000-0002-8494-9197)
Institutions
- Chinese University of Hong Kong (HK)
- Yangzhou University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-05
- DOI
- https://doi.org/10.1002/jsfa.13850
- Citations
- 4
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.39
Funders
- China Postdoctoral Science Foundation
- Natural Science Foundation of Jiangsu Province
- Priority Academic Program Development of Jiangsu Higher Education Institutions