Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations
Xuran Cai, Xianfeng Du, Guilan Zhu, Chuan Cao
Topics & Concepts
EmulsionChemistryXanthan gumThixotropyStarchCarboxymethyl celluloseZeta potentialModified starchPickering emulsionChemical engineeringRheologyMaterials scienceSodiumOrganic chemistryComposite materialEngineeringNanoparticleProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization