Emulsifying and lipid adsorptive properties of starch nanocrystals from <i>Solanum lycocarpum</i> fruits-Reference-Cited by-同舟云学术

Emulsifying and lipid adsorptive properties of starch nanocrystals from Solanum lycocarpum fruits

Published:2023-12-05 Issue: Volume: Page:1-9
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Viana Teixeira Ana Paula¹²,Melo Miranda Bruna¹²,Antônio Pereira Junior Marcos²,Prado Souza Rodrigues Wanessa²,Ovídio de Almeida Viviane²,César Lemes Ailton²³,Alves da Silva Flavio¹,Fernandes Kátia Flávia²^ORCID

Affiliation:

1. Food Engineering Sector, School of Agronomy, Federal University of Goias, Goiânia, Brazil

2. Polymer Chemistry Laboratory/, Institute of Biological Sciences/, ICB 2, Federal University of Goiás, Goiânia, Brazil

3. Food and Applied Processes Laboratory/, Department of Biochemical Engineering/, Technology Center/, School of Chemistry/, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2023.2289619

Reference31 articles.

1. Extraction and chemical characterization of starch from S. lycocarpum fruits

2. Mechanical force-induced dispersion of starch nanoparticles and nanoemulsion: Size control, dispersion behaviour, and emulsified stability

3. Recent progress on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles

4. The combination of starch nanoparticles and Tween 80 results in enhanced emulsion stability

5. Application of starch nanoparticles as a stabilizer for Pickering emulsions: Effect of environmental factors and approach for enhancing its storage stability