Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

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Hydrocolloids as emulsifiers and emulsion stabilizers

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Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

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Stabilization of emulsions by OSA starches

S. Tesch, Christian Gerhards, Helmar Schubert · Journal of Food Engineering · 2002 · 292 citations

Agriculture, Chemistry, Food Science +12