Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification
Zhenhuan Peng, Minghua Wu, Qichao Liao, Nanwei Zhu, Yue Li, Ying Huang, Jianyong Wu
Topics & Concepts
AmylopectinStarchCrystallinityEmulsionChemistryChemical engineeringModified starchParticle sizeCorn starchRheologyMaize starchPickering emulsionFraction (chemistry)PolysaccharideAmylosePolymer chemistryMaterials scienceOrganic chemistryCrystallographyComposite materialPhysical chemistryEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsFood composition and properties