Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study - Concepedia

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Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

67

Citations

43

References

2018

Year

Fatemeh Javidi, Seyed Mohammad Ali Razavi, Asad Mohammad Amini

Food Hydrocolloids

Materials ScienceEngineeringPhysical StudyNanomaterialsColloidal NanocrystalsRheologyPotential Fat ReplacerFood EngineeringCornstarch NanocrystalsEmulsion

References

	Year	Citations

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