Quinoa starch granules: A candidate for stabilising food-grade Pickering emulsions

Journal of the Science of Food and Agriculture

Volumn 92, Issue 9, 2012, Pages 1841-1847

  Rayner, Marilyn ^a   Timgren, Anna ^a   Sjöö, Malin ^a   Dejmek, Petr ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Pickering emulsion; Quinoa; Stabilise; Starch; Surfactant free

Indexed keywords

OIL; STARCH; SUCCINIC ANHYDRIDE; WATER;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; CHENOPODIUM QUINOA; ELASTICITY; EMULSION; FLOW KINETICS; GEL; PARTICLE SIZE; PLANT SEED; SURFACE PROPERTY;

CHENOPODIUM QUINOA; ELASTICITY; EMULSIONS; GELS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OILS; PARTICLE SIZE; RHEOLOGY; SEEDS; STARCH; SUCCINIC ANHYDRIDES; SURFACE PROPERTIES; WATER;

CHENOPODIUM QUINOA;

EID: 84861992789     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5610     Document Type: Article

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