Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch
| dc.contributor.author | Zhao, Yiguo | |
| dc.contributor.author | Khalid, Nauman | |
| dc.contributor.author | Shu, Gaofeng | |
| dc.contributor.author | Neves, Marcos A | |
| dc.contributor.author | ETAL. | |
| dc.date.accessioned | 2023-03-31T07:11:15Z | |
| dc.date.accessioned | 2023-08-19T08:50:39Z | |
| dc.date.available | 2023-03-31T07:11:15Z | |
| dc.date.available | 2023-08-19T08:50:39Z | |
| dc.date.issued | 2017 | |
| dc.description | The results indicated that rotor-stator homogenization in combination with high-pressure homogenization was suitable for the formulation of O/W emulsions. O/W emulsions containing 10% (w/w) soybean oil could be stabilized by 3% (w/w) gelatinized kudzu starch and may be used in future emulsified products. | en_US |
| dc.description.abstract | The effect of gelatinized kudzu starch on the formulation and stability of oil-in-water (O/W) emulsions was investigated. The effects of gelatinization conditions (75–95°C, 5–30 min) on the interfacial tension of O/W emulsions were observed. The selected conditions included gelatinization time of 20 min and temperature of 90°C. The second part of this study investigated the effect of homogenization methods on the stability of O/W emulsions. The effects of oil types (soybean oil, medium-chain triglycerides (MCTs), and limonene), oil weight fractions (5–30% (w/w)), and kudzu starch concentrations (0–5% (w/w)) were also investigated. The results indicated that rotor-stator homogenization in combination with high-pressure homogenization was suitable for the formulation of O/W emulsions. O/W emulsions containing 10% (w/w) soybean oil could be stabilized by 3% (w/w) gelatinized kudzu starch and may be used in future emulsified products. | en_US |
| dc.identifier.citation | Zhao, Y., Khalid, N., Shu, G., Neves, M. A., Kobayashi, I., & Nakajima, M. (2017). Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch. International journal of food properties, 20(sup2), 1329-1341. | en_US |
| dc.identifier.doi | https://doi.org/10.1080/10942912.2017.1347675 | |
| dc.identifier.uri | https://edms.wexl.in/handle/1/4470 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis | en_US |
| dc.subject | Kudzu starch | en_US |
| dc.subject | Gelatinization | en_US |
| dc.subject | Physical stability | en_US |
| dc.subject | Homogenization | en_US |
| dc.subject | Viscosity | en_US |
| dc.title | Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch | en_US |
| dc.title.alternative | International Journal of Food Properties | en_US |
| dc.type | Article | en_US |