Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)

In the present work, the emulsification capacity of the mango kernel starch var Sugar (Sg) and Tommy (To) was investigated. Oil-in-water emulsions were elaborated with Sg and To starch. The chemical composition of the Sg and To showed significant differences (p

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Bibliographic Details
Published in:Food science & technology 2024-02, Vol.194, p.115802, Article 115802
Main Authors: Ramírez-Brewer, David, Méndez, Daniel A., Garcia-Zapateiro, Luis A., López-Rubio, Amparo, Fabra, María José
Format: Article
Language:English
Subjects:
Emulsions
Microstructure
Rheology
Starch
Texture
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Summary:In the present work, the emulsification capacity of the mango kernel starch var Sugar (Sg) and Tommy (To) was investigated. Oil-in-water emulsions were elaborated with Sg and To starch. The chemical composition of the Sg and To showed significant differences (p
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2024.115802