International Journal of Food Properties
Volume 20, 2017 - Issue sup2
Original Articles
Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch
, 
, , , &
Nauman KhalidSchool of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistanhttp://orcid.org/0000-0002-8045-199X
http://orcid.org/0000-0002-8045-199X, , Marcos A. NevesFaculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan;Alliance for Research on North Africa, University of Tsukuba, Tsukuba, Ibaraki, Japan;Food Research Institute, NARO, Tsukuba, Ibaraki, Japanhttp://orcid.org/0000-0002-7159-549X
http://orcid.org/0000-0002-7159-549X, Isao KobayashiAlliance for Research on North Africa, University of Tsukuba, Tsukuba, Ibaraki, Japan;Food Research Institute, NARO, Tsukuba, Ibaraki, Japanhttp://orcid.org/0000-0001-9062-5554
http://orcid.org/0000-0001-9062-5554 & Mitsutoshi NakajimaFaculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan;Alliance for Research on North Africa, University of Tsukuba, Tsukuba, Ibaraki, Japan;Food Research Institute, NARO, Tsukuba, Ibaraki, Japanhttp://orcid.org/0000-0002-3453-2481
http://orcid.org/0000-0002-3453-2481