Preparation of surfactant-free emulsions using amaranth starch modified by reactive extrusion
Evangelina García‐Armenta, Lorenzo A. Picos‐Corrales, Gustavo F. Gutiérrez‐López, Roberto Gutiérrez‐Dorado, Janitzio X.K. Perales-Sánchez, Santiago García-Pinilla, Fernanda Reynoso-García, Juan Martín Martínez-Audelo, M. Alejandro Armenta-Manjarrez
Topics & Concepts
AmaranthStarchMaterials scienceDynamic light scatteringPlastics extrusionExtrusionParticle sizeChemical engineeringPulmonary surfactantModified starchEmulsionStatic light scatteringFractal dimensionComposite materialNanotechnologyChemistryFractalMathematicsNanoparticleOrganic chemistryEngineeringFood scienceMathematical analysisProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties