Pickering emulsions stabilized with native and lauroylated amaranth starch
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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