High internal phase water-in-oil emulsions stabilized by food-grade starch

Journal of Colloid and Interface Science

Volumn 534, Issue , 2019, Pages 542-548

  Zhao, Qiang ^a   Jiang, Lingxiang ^a   Lian, Zhen ^a   Khoshdel, Ezat ^c   Schumm, Stephan ^d   Huang, Jianbin ^a   Zhang, Qiqing ^b  

^a PEKING UNIVERSITY   (China)

^b Unilever R and D   (China)

^c UNILEVER RESEARCH   (United Kingdom)

^d UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Emulsions; High internal phase; Starch; Water in Oil

Indexed keywords

EMULSIFICATION; EMULSIONS; SILICONES; STARCH; WATER CONTENT;

AMPHIPHILIC PROPERTY; HIGH INTERNAL PHASE EMULSIONS; INTERNAL PHASE; LOW CONCENTRATIONS; POTENTIAL BENEFITS; STORAGE AND LOSS MODULUS; WATER IN OIL EMULSIONS; WATER-IN-OIL;

OILS AND FATS;

EMULSIFYING AGENT; SILICONE DERIVATIVE; STABILIZING AGENT; STARCH; WATER OIL CREAM; OIL; WATER;

ARTICLE; CHEMICAL STRUCTURE; CONFOCAL LASER SCANNING MICROSCOPY; FLOW KINETICS; FOOD; MOLECULAR STABILITY; PRIORITY JOURNAL; SCANNING ELECTRON MICROSCOPY; STORAGE; WATER CONTENT; CHEMISTRY; EMULSION;

EMULSIFYING AGENTS; EMULSIONS; OILS; STARCH; WATER;

EID: 85053797289     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2018.09.058     Document Type: Article

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