Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions
Lilan Xu, Luping Gu, Yujie Su, Cuihua Chang, Shijian Dong, Xinghe Tang, Yanjun Yang, Junhua Li
Topics & Concepts
Succinic anhydrideStarchYolkChemical engineeringEmulsionViscosityZeta potentialChemistryModified starchPhase (matter)PolysaccharideMaterials scienceOrganic chemistryFood scienceComposite materialNanoparticleEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems