Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability
Fan Jiang, Jingjing Feng, Wen-Xuan Hu, Yanjing Ren, Chao Ma, Chang Lei, Yangjin Liu, Xin Lv, Xiuzhu Yu, Shuang‐kui Du
Topics & Concepts
StarchParticle sizeMaterials scienceAmyloseFood scienceRheologyChemistryComposite materialPhysical chemistryFood composition and propertiesProteins in Food SystemsPickering emulsions and particle stabilization