Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
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Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl su... ...
