Emulsion stabilized by starch nanocrystals

Starch/Staerke

Volumn 64, Issue 6, 2012, Pages 497-502

  Li, Chen ^a   Sun, Peidong ^a   Yang, Cheng ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Food grade; Pickering emulsion; Starch nanocrystals; Surface tension

Indexed keywords

ACID HYDROLYSIS; EMULSION STABILITY; FOOD-GRADE; MAIZE STARCH; OIL-IN-WATER EMULSIONS; PICKERING EMULSIONS; STARCH NANOCRYSTALS; SURFACE-ACTIVE PARTICLES; WEIGHT PERCENTAGES;

COALESCENCE; EMULSIFICATION; EMULSIONS; PARAFFINS; STARCH; SULFURIC ACID; SURFACE TENSION;

NANOCRYSTALS;

ZEA MAYS;

EID: 84861896018     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100178     Document Type: Article

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