Preparation of cassava starch-gelatin yolk-shell microspheres by water-in-water emulsion method
Zhenru Zhang, Xiaoxue He, Chaoxi Zeng, Qingming Li, Huiping Xia
Topics & Concepts
GelatinStarchDifferential scanning calorimetryCrystallinitySwellingChemical engineeringEmulsionMaterials sciencePolymer chemistryMorphology (biology)ChemistryMaize starchNuclear chemistryFood scienceComposite materialOrganic chemistryEngineeringBiologyThermodynamicsPhysicsGeneticsProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes