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- W3125303732 abstract "Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed, and they were used to modulate salt release. OSA starch (70–110 mg/g) stabilized emulsions had droplet size in the range of 377–574 nm, and they presented good creaming stability (integral transmission<20%) during a centrifugation test. Different volume (100–300 mg/g) of the emulsion was added into potato starch dispersion, and gels were formed after heating and shearing. Microstructural observation revealed that oil droplets aggregated in the gels with higher concentration of emulsions (250 and 300 mg/g), but these gels had more uniform gel networks with evenly distributed pores. The increase in emulsion volume contributed to gels with higher storage modulus and stiffness. The swelling ratios of all the emulsion gels were relatively low (<15%), which were negatively correlated with emulsion content. Salt (NaCl) release from emulsion gels in water and α-amylase solution was monitored, and it was faster and higher in the gels with lower emulsion content. When α-amylase was included in the dispersing media, significantly faster salt release was observed." @default.
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- W3125303732 date "2021-04-01" @default.
- W3125303732 modified "2023-10-14" @default.
- W3125303732 title "Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets" @default.
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- W3125303732 doi "https://doi.org/10.1016/j.lwt.2021.110929" @default.
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