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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...

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Kaydedildi:
Asıl Yazarlar: Ying Chen, Xue Han, Dong-Ling Chen, Yi-Ping Ren, Shi-Yu Yang, Yu-Xuan Huang, Jie Yang, Liang Zhang
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2024-01-01
Seri Bilgileri:Foods
Konular:
ball-milling
quinoa starch
Pickering emulsion
emulsifying property
microstructures
hydrophobic property
Online Erişim:https://www.mdpi.com/2304-8158/13/3/431
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