Characterization and stability of short-chain fatty acids modified starch Pickering emulsions.
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DOI: 10.1016/j.carbpol.2020.116264
Abstract: Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions… read more here.
Keywords: pickering emulsions; short chain; stability; starch pickering ... See more keywords