Preparation of gelatin-starch shell-yolk microspheres by water-in-water emulsion method: Effects of starch crystal type and cross-linking
Zhenru Zhang, Xiaoxue He, Ting Yan, Yuyu He, Chaoxi Zeng, Shiyin Guo, Qingming Li, Huiping Xia, Huiping Xia
Topics & Concepts
SwellingStarchGelatinEmulsionChemical engineeringMaterials scienceSwelling capacityHydrolysisChemistryPolymer chemistryComposite materialOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications