Starch nanocrystals as the particle emulsifier to stabilize caprylic/capric triglycerides-in-water emulsions
Xiaoli Qian, Yu Lu, Lingling Ge, Su‐Na Yin, Defeng Wu
Topics & Concepts
ThixotropyChemical engineeringSuccinic anhydrideAmylopectinModified starchStarchMaterials scienceEmulsionRheologyParticle sizeChemistryPolymer chemistryComposite materialOrganic chemistryAmyloseEngineeringProteins in Food SystemsFood composition and propertiesPickering emulsions and particle stabilization