Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch
Jie Yang, Zhengbiao Gu, Cheng Li, Zhaofeng Li, Caiming Li, Yan Hong
Topics & Concepts
StarchRheologyParticle sizeIonic strengthMicrostructureChemical engineeringSurface tensionMaterials scienceAlkali metalAmyloseChemistryEmulsionComposite materialOrganic chemistryThermodynamicsPhysical chemistryEngineeringPhysicsAqueous solutionPickering emulsions and particle stabilizationProteins in Food SystemsHydrogels: synthesis, properties, applications