Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation-Reference-Cited by-同舟云学术

Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation

Published:2018-08-15 Issue:35 Volume:66 Page:9326-9334
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ji Na¹,Qin Yang¹,Li Man¹,Xiong Liu¹,Qiu Lizhong²,Bian Xiliang²,Sun Qingjie¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang, Qingdao, Shandong 266109, People’s Republic of China

2. Zhucheng Xingmao Corn Developing Company, Limited, Weifang, Shandong 262200, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Shandong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02601

Reference56 articles.

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4. Gum Arabic: A promising candidate for the construction of physical hydrogels exhibiting highly stretchable, self-healing and tensility reinforcing performances

5. Deformation and fracture behavior of physical gelatin gel systems

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