Pickering emulsions stabilized with native and lauroylated amaranth starch

Food Hydrocolloids

Volumn 80, Issue , 2018, Pages 177-185

  Leal Castañeda, Everth J ^a   García Tejeda, Yunia ^a   Hernández Sánchez, Humberto ^a   Alamilla Beltrán, Liliana ^a   Téllez Medina, Darío I ^a   Calderón Domínguez, Georgina ^a   García, Hugo S ^b   Gutiérrez López, Gustavo F ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Amaranth starch; Emulsion stability; Lauroylated amaranth starch; Lauroylation; Modified starches; Pickering emulsions

Indexed keywords

CHLORINE COMPOUNDS; DROPS; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING; PHASE INTERFACES; STARCH;

AMARANTH STARCHES; DROPLETS SIZES; EMULSION STABILITY; LAUROYL CHLORIDES; LAUROYLATED AMARANTH STARCH; LAUROYLATION; MODIFIED STARCHES; OIL PHASE; PICKERING EMULSIONS;

PHASE SEPARATION;

EID: 85044443090     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.01.043     Document Type: Article

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