A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates

• Hisfazilah Saari ,

  Roles Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing – original draft

  * E-mail: hisfazilah@gmail.com

  Affiliation Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden

  http://orcid.org/0000-0003-0282-2772

  ⨯
• Marie Wahlgren,

  Roles Conceptualization, Formal analysis, Supervision, Writing – review & editing

  Affiliation Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden

  ⨯
• Marilyn Rayner,

  Roles Conceptualization, Supervision, Writing – review & editing

  Affiliation Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden

  ⨯
• Malin Sjöö,

  Roles Conceptualization, Resources, Supervision, Writing – review & editing

  Affiliation Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden

  ⨯
• María Matos

  Roles Conceptualization, Formal analysis, Investigation, Methodology, Writing – original draft

  Affiliation Department of Chemical and Environmental Engineering, University of Oviedo, Julian Claveria 8, Oviedo, Spain

  ⨯