Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Food Research International - Tập 37 - Trang 851-859 - 2004
Utai Klinkesorn1, Pairat Sophanodora1, Pavinee Chinachoti2, D.J McClements2
1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
2Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003 USA

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