Pickering emulsions stabilized with native and lauroylated amaranth starch
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.01.043
Abstract: Abstract Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The… read more here.
Keywords: pickering emulsions; stabilized native; emulsions stabilized; native lauroylated ... See more keywords
Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch
Sign Up to like & getrecommendations! Published in 2020 at "Polymers"
DOI: 10.3390/polym12112548
Abstract: In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at… read more here.
Keywords: degree substitution; crystallinity; properties lauroylated; lauroylated amaranth ... See more keywords