Synthesis of a novel starch-based emulsion gel with remarkable low-temperature stability via esterification, ozone-oxidation and ion induction
Meng Du, Yixiao Chen, Lei Chen, Zia‐ud Din, Xi Chen, Yuehui Wang, Guozhen Wang, Lijie Zhu, Wenping Ding
Topics & Concepts
EmulsionStarchOzoneChemistryIonChemical engineeringPolymer chemistryOrganic chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties