High internal phase emulsions stabilized by starch nanocrystals

Food Hydrocolloids

Volumn 82, Issue , 2018, Pages 230-238

  Yang, Tao ^a   Zheng, Jie ^b   Zheng, Bi Sheng ^a   Liu, Fu ^b   Wang, Shujun ^c   Tang, Chuan He ^a,d  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

^c TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d South China University of Technology   (China)

Author keywords

Emulsion gels; High internal phase emulsion (HIPEs); Pickering emulsion; Starch nanocrystals (SNCs)

Indexed keywords

CRYSTALLINITY; EMULSIFICATION; GELS; MORPHOLOGY; NANOCRYSTALS; OILS AND FATS; OSTWALD RIPENING; SODIUM CHLORIDE; STARCH; STIFFNESS;

EMULSION GEL; FOOD GRADE; HIGH INTERNAL PHASE EMULSION; HIGH INTERNAL PHASE EMULSIONS; NANOPARTI-CLES; PARTICLES CONCENTRATION; PICKERING EMULSIONS; STARCH NANOCRYSTAL; STARCH NANOCRYSTALS; SULFURIC ACID HYDROLYSIS;

IONIC STRENGTH;

EID: 85047431849     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.04.006     Document Type: Article

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