Stabilizing emulsions using high-amylose maize starch treated by solvothermal process
Yanhong Chen, Yu Liu, Huitao Liu, Yuan Gao
Topics & Concepts
ChemistryEmulsionStarchSwellingChemical engineeringAmyloseViscosityGranule (geology)Maize starchPeroxide valuePickering emulsionChromatographyFood scienceOrganic chemistryMaterials scienceComposite materialEngineeringProteins in Food SystemsFood composition and propertiesPickering emulsions and particle stabilization