Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
Emulsion is a novel technique to deliver fats and fat soluble compounds in food, pharmaceuticals and cosmetic products. Different emulsifiers are often used to stabilize the emulsions. Chemically modified quinoa starch granule has taken research importance as an emulsifier in last decade. Chemically modified starch stabilized emulsions are now also been dehydrated to facilitate its use multidimens
