Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions

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• 作者：Hafiz Rizwan Sharif^a ; Peter A. Williams^b ; Mian Kamran Sharif^c ; Muhammad Aslam Khan^a ; Hamid Majeed^a ; Waseem Safdar^a ; Muhammad Shamoon^a ; Muhammad Shoaib^a ; Junaid Haider^a ; ^d ; Fang Zhong^a ; ^{fzhong@jiangnan.edu.cn}
• 关键词：Flax seed oil ; Eugenol ; Modified starches ; Emulsion ; Oxidative stability
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：365-377
• 全文大小：4404 K
• 卷排序：66

文摘

OSA starch type and eugenol both influence the characteristics of FSO emulsions. PG1 stabilized FSO-EUG emulsions showed better physical and oxidative stability. Eugenol served as antioxidant. PG1 formed a thick protective layer at interface as compared to PG2.