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Water Behavior of Emulsions Stabilized by Modified Potato Starch
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NM...
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| Publicado no: | Polymers (Basel) |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8272210/ https://ncbi.nlm.nih.gov/pubmed/34279344 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym13132200 |
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