Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties

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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...

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Bibliographic Details
Main Authors:	Huang, Liang, Li, Songnan, Tan, Chin Ping, Feng, Yinong, Zhang, Bin, Fu, Xiong, Huang, Qiang
Format:	Article
Language:	English
Published:	Elsevier 2021
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

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