Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion
Tao Xu, Min‐Hsiung Pan, Yi‐Shiou Chiou, Zhenshun Li, Shudong Wei, Xiaoli Yin, Baomiao Ding
Topics & Concepts
Pickering emulsionZeta potentialEmulsionChemical engineeringHydrogen bondContact angleStarchAdsorptionFourier transform infrared spectroscopyMaterials scienceChemistryComposite materialNanotechnologyOrganic chemistryMoleculeNanoparticleEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsFood composition and properties