Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal-Reference-Cited by-同舟云学术

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Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal

Published:2020-09 Issue: Volume:280 Page:109974
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Azfaralariff Ahmad,Fazial Farah Faiqah,Sontanosamy Regina Sisika,Nazar Muhammad Faizan,Lazim Azwan Mat

Funder

Kementerian Pendidikan Malaysia

Pusat Pengurusan Penyelidikan dan Instrumentasi UKM

Universiti Kebangsaan Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Food Hydrocolloids Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry;Abegunde;Food Hydrocolloids,2013

2. Physico-chemical characterisation of sago starch;Ahmad;Carbohydr. Polym.,1999

3. Clustering and percolation effects in microcrystalline starch-reinforced thermoplastic;Alain;J. Polym. Sci. B Polym. Phys.,1998

4. Water-in-oil emulsions stabilized by hydrophobized microfibrillated cellulose;Andresen;J. Dispersion Sci. Technol.,2007

5. Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology;Angellier;Biomacromolecules,2004

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