Physical properties of hydrogenated starch hydrolysates in aqueous solute ion and their impact on the dispersion stability of O/W emulsion

Mayuko TAKAHASHI*1)、Tomochika SOGABE*1)、Fuaji KANEKO*2)、Toshio SAKAI*2) 1)B Food Science Co., Ltd., 2)Graduate School of Science and Technology, Shinshu University
6th Food Structure and Functionality Symposium