Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
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3. Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation;Dong;Food Hydrocolloids,2021
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1. Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles;Food Hydrocolloids;2025-01
2. Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales;Food Chemistry;2025-01
3. How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?;Food Chemistry;2025-01
4. Upcycling of industrial pea starch by rapid spray nanoprecipitation to develop plant-derived oil encapsulated starch nanoparticles for potential agricultural applications;Carbohydrate Polymers;2024-12
5. Insight into the role of droplets in quinoa starch-based Pickering high internal phase emulsion for enzymatic hydrolysis reaction;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-12
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