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Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jo, Myeongsu | - |
dc.contributor.author | Chang, Min Jea | - |
dc.contributor.author | Goh, Kelvin K. T. | - |
dc.contributor.author | Ban, Choongjin | - |
dc.contributor.author | Choi, Young Jin | - |
dc.date.accessioned | 2023-04-19T07:29:46Z | - |
dc.date.available | 2023-04-19T07:29:46Z | - |
dc.date.created | 2021-07-27 | - |
dc.date.created | 2021-07-27 | - |
dc.date.issued | 2021-04 | - |
dc.identifier.citation | Foods, Vol.10 No.4, p. 837 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://hdl.handle.net/10371/190937 | - |
dc.description.abstract | We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Phi, 0.05-0.20) and OSA-PGS concentration (3-10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel-Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Phi. The mean diameters (D-1,D-0, D-3,D-2, and D-4,D-3) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry. | - |
dc.language | 영어 | - |
dc.publisher | MDPI AG | - |
dc.title | Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization | - |
dc.type | Article | - |
dc.identifier.doi | 10.3390/foods10040837 | - |
dc.citation.journaltitle | Foods | - |
dc.identifier.wosid | 000643033600001 | - |
dc.identifier.scopusid | 2-s2.0-85104132976 | - |
dc.citation.number | 4 | - |
dc.citation.startpage | 837 | - |
dc.citation.volume | 10 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Choi, Young Jin | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordAuthor | emulsion-filled gels | - |
dc.subject.keywordAuthor | octenyl succinic anhydride-modified and pregelatinized maize starch | - |
dc.subject.keywordAuthor | rheological property | - |
dc.subject.keywordAuthor | microstructure | - |
dc.subject.keywordAuthor | storage stability | - |
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