Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles-Reference-Cited by-同舟云学术

Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles

Published:2020-07 Issue: Volume:239 Page:116241
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Choi Hee-Don,Hong Jung Sun^ORCID,Pyo Seung min,Ko EunByul,Shin Hye-Young,Kim Jong-Yea^ORCID

Funder

Main Research Program

Korea Food Research Institute

Ministry of Science

ICT

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference22 articles.

1. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch;Agama-Acevedo;Current Opinion in Food Science,2017

2. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches;Chung;Food Research International,2010

3. Microgels — An alternative colloidal ingredient for stabilization of food emulsions;Dickinson;Trends in Food Science & Technology,2015

4. Exploring the frontiers of colloidal behaviour where polymers and particles meet;Dickinson;Food Hydrocolloids,2016

5. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size;Ge;Food Chemistry,2017

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