Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 423, Issue , 2013, Pages 147-153

  Matos, María ^a   Timgren, Anna ^b   Sjöö, Malin ^b   Dejmek, Petr ^b   Rayner, Marilyn ^b  

^a UNIVERSITY OF OVIEDO   (Spain)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Double emulsions; Encapsulation; Pickering emulsions; Starch granule

Indexed keywords

COALESCENCE; EMULSIFICATION; GRANULATION; SODIUM CHLORIDE; STARCH;

AQUEOUS PHASE; DOUBLE EMULSIONS; DRUG RELEASE; ENCAPSULATION EFFICIENCY; FOOD DIGESTION; FOOD GRADE; PARTICLE-STABILIZED EMULSIONS; PHARMACEUTICAL INDUSTRY; PICKERING EMULSIONS; POTENTIAL APPLICATIONS; SALT CONCENTRATION; STABILISER; STARCH GRANULES;

ENCAPSULATION;

DYE; EMULSIFYING AGENT; SODIUM CHLORIDE; STARCH;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL COMPOSITION; CHENOPODIUM QUINOA; CONCENTRATION (PARAMETERS); EMULSION; ENCAPSULATION; HYDROPHILICITY; LIPOPHILICITY; MOLECULAR STABILITY; NONHUMAN; PRIORITY JOURNAL; SYNTHESIS;

EID: 84874556413     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2013.01.060     Document Type: Article

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