Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion
Native tapioca is strongly hydrophilic and hence not surface active in an emulsion. This research improved the functional properties of tapioca flour using physical modifications as heat-drying (HD) and combined heat-drying and ball milling (HD-Bmill) to act as a particle stabilizer in Pickering oil...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000649 |