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High internal phase water-in-oil emulsions stabilized by food-grade starch

Qiang Zhao1, Lingxiang Jiang1, Zhen Lian1

  • 1Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China.

Journal of Colloid and Interface Science
|September 26, 2018
PubMed

Keywords:
EmulsionsHigh internal phaseStarchWater-in-Oil

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