Emulsion gels based on OSA modified high amylose maize starch: Formation, interfacial properties, and stability
Chengchen Jiang, Dan‐li Jin, Ziqi Chen, Zhengbiao Gu, Li Cheng, Zheming Zhang, Yan Hong
Topics & Concepts
EmulsionAmyloseStarchChemical engineeringMaize starchChemistryMaterials scienceFood scienceEngineeringFood composition and propertiesProteins in Food SystemsPickering emulsions and particle stabilization