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Effects of synchronous intermissive multi-ultrasound and esterification dual modification on functionalities of

Huijing Chen1, Yaoyao Su1, Huiying Li1

  • 1Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China.

Food Chemistry
|April 21, 2024
PubMed

Keywords:
Amphiphilic starch, esterificationEmulsion stabilizationMulti-ultrasoundStructure

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