Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelill...
Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelilla wax–canola oil–starch hybrid gels
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English
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Hybrid gels (HG) were prepared using candelilla wax (CW, 5 g), canola oil (CO, 100 g), and native corn starch (N), in 20:80, 40:60, and 60:40 weight ratio (CW), respectively, and water (W, 45:1 weight ratio with respect to N). In method M1, CW/CO/N were heated (90°C, 15 min) and then mixed with W. N gelatinization was incipient. In method M2, CW/CO...
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Full title
Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelilla wax–canola oil–starch hybrid gels
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TN_cdi_crossref_primary_10_1111_jfpp_16520
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_16520
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.16520
