Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties

This research supplied a “cleaner-production” way to produce “clean-label” quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With incre...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Ying Chen, Xue Han, Dong-Ling Chen, Yi-Ping Ren, Shi-Yu Yang, Yu-Xuan Huang, Jie Yang, Liang Zhang
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2024-01-01
سلاسل:	Foods
الموضوعات:	ball-milling quinoa starch Pickering emulsion emulsifying property microstructures hydrophobic property
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/13/3/431
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!