2018
DOI: 10.1016/j.lwt.2018.01.057
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Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions

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Cited by 64 publications
(29 citation statements)
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“…Starch-based hydrocolloids have been the subject of intensive research and investigation for many years, probably the most intensive compared to any other biopolymer (Dokić et al, 2008). In order to satisfy consumers' demand for naturally derived raw materials able to perform functional benefits, several starch modifications have been proposed (Dokić, Jakovljević & Dokić-Baucal, 1998;Fonseca-Florido et al, 2018;Hadnađev, Dokić, Hadnađev, Pojić, & Torbica, 2014). Octenyl-succinate starches (OSAst) and maltodextrins (OSAm) have been recognized as particularly promising agents in the production of O/W emulsions (Agama-Acevedo & Bello-Perez, 2017;Dokić et al, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…Starch-based hydrocolloids have been the subject of intensive research and investigation for many years, probably the most intensive compared to any other biopolymer (Dokić et al, 2008). In order to satisfy consumers' demand for naturally derived raw materials able to perform functional benefits, several starch modifications have been proposed (Dokić, Jakovljević & Dokić-Baucal, 1998;Fonseca-Florido et al, 2018;Hadnađev, Dokić, Hadnađev, Pojić, & Torbica, 2014). Octenyl-succinate starches (OSAst) and maltodextrins (OSAm) have been recognized as particularly promising agents in the production of O/W emulsions (Agama-Acevedo & Bello-Perez, 2017;Dokić et al, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…HCS (Figure 1) showed two peaks with lower intensity at 1,402 and 1602 cm −1 , corresponding to flexion and stretching of the C‐H bonds, respectively. Two peaks were found at 2,857 and 2,925 cm −1 , corresponding to vibrations between C–H, which indicates that the acid hydrolysis process used in this study did not generate a total disruption of the granule, suggesting only a destabilization of the polymeric components of the granule (Fonseca‐Florido et al., 2018). The spectrum of SHCS presented a peak around 1,570 cm −1 which, according to the literature, corresponds to the vibration of asymmetric stretching of the carboxylate group (RCOO–).…”
Section: Resultsmentioning
confidence: 72%
“…The starch obtained has a high potential for application in the food sector. Recently, Fonseca‐Florido et al () reported emulsifying properties of waxy cassava starch. The authors found that the emulsification index values were acid treated/succinated starch> native starch, which could affect the EE%.…”
Section: Resultsmentioning
confidence: 99%