Fabrication and characterization of resistant starch stabilized Pickering emulsions-Reference-Cited by-同舟云学术

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Fabrication and characterization of resistant starch stabilized Pickering emulsions

Published:2020-06 Issue: Volume:103 Page:105703
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lu Xuanxuan,Liu Hongsheng,Huang Qingrong

Funder

United State Department of Agriculture

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

2. Characterization and in vivo hydrolysis of amylose stearic acid complex;Ai;Cereal Chemistry,2014

3. Pickering emulsions stabilised by Laponite clay particles;Ashby;Physical Chemistry Chemical Physics,2000

4. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

5. Pickering emulsions stabilized by monodisperse latex particles: Effects of particle size;Binks;Langmuir,2001

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