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Subsequently, WPI and modified starch were also dispersed in succession in the deionized water.
Modified Xanthan Gum and modified starch were all supplied in domestic market.
Green coffee oil and modified starch were recently found to have an enhanced protection effect against UV radiation.
Dry ingredients such as salt, carrageen, and modified starch were slowly added to the ground MST as powders while processing.
However, formulations with high excess of modified starch were susceptible to destabilization via depletion flocculation [4, 40].
Similar(55)
Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system.
The structure of the modified starch was checked by 13C NMR spectroscopy, FT-IR and differential scanning calorimetry (DSC).
One important aspect of modified starch is its ability to act as both an emulsifier and a thickener in stabilizing the flavor emulsion system [19].
This result could be explained by the fact that the hydrophobic fraction of the modified starch was able to bind the hydrophobic (log P between 1.32 to 3.38) flavor compounds at the o/w interface and, hence, retained them in the oil phase.
The principle of the method is that if modified starch is saponified with a known amount of hot aqueous NaOH, the ester bonds will be hydrolysed and sodium acylates will form.
Concentration effects of xanthan, drug and different modified starches were studied in a D-optimal design with respect to rheological properties.
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