Triglyceride-water emulsions stabilised by starch-based nanoparticles

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 70-75

  Tan, Ying ^a   Xu, Kun ^a   Niu, Cheng ^c   Liu, Chang ^a   Li, Yangling ^a   Wang, Pixin ^a   Binks, Bernard P ^b  

^a CHANGCHUN INSTITUTE OF APPLIED CHEMISTRY   (China)

^b UNIVERSITY OF HULL   (United Kingdom)

^c CHINA NATIONAL PETROLEUM CORPORATION   (China)

Author keywords

Emulsion stability; Nanospheres; Pickering emulsion; Starch

Indexed keywords

EID: 84885066536     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.08.032     Document Type: Article

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