Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties
Lauric acid was introduced into “Empty” V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimet...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95104/ http://psasir.upm.edu.my/id/eprint/95104/1/Solid%20encapsulation%20of%20lauric%20acid.pdf |