Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles
Wei Zhu, Fen Zheng, Xiaoyan Song, Hongtao Ren, Hui Gong
Topics & Concepts
Pickering emulsionSuccinic anhydrideChemistryStarchChemical engineeringEmulsionPeroxide valueSunflower oilOxidative phosphorylationChromatographyOrganic chemistryFood scienceBiochemistryEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems