Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
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DOI: 10.1016/j.ijbiomac.2021.08.212
Abstract: Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were… read more here.
Keywords: hydrophilic property; property; structure; quinoa starch ... See more keywords