Pickering emulsions stabilized with native and lauroylated amaranth starch-Reference-Cited by-同舟云学术

Pickering emulsions stabilized with native and lauroylated amaranth starch

Published:2018-07 Issue: Volume:80 Page:177-185
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Leal-Castañeda Everth J.,García-Tejeda Yunia^ORCID,Hernández-Sánchez Humberto^ORCID,Alamilla-Beltrán Liliana,Téllez-Medina Darío I.,Calderón-Domínguez Georgina,García Hugo S.^ORCID,Gutiérrez-López Gustavo F.

Funder

CONACYT-México

CONACYT-Mexico

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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

3. Some general features of limited coalescence in solid-stabilized;Arditty;Physical Journal,2003

4. Pickering emulsions stabilized by coloured organic pigment particles;Binks;Chemical Science,2017

5. Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying;Bormann;Food and Bioproducts Processing,2013

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