Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

标题
Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
作者
关键词
Nanoparticle, Emulsions, Stability, Contact angle, Rheology, Temperature
出版物
FOOD CHEMISTRY
Volume 234, Issue -, Pages 339-347
出版商
Elsevier BV
发表日期
2017-04-27
DOI
10.1016/j.foodchem.2017.04.150

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