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The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular

Xiaoyan Song1, Fen Zheng2, Fenglian Ma2

  • 1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, PR China.

Food Chemistry
|August 30, 2019
PubMed

Keywords:
Oxidative stabilityPhysical stabilityPickering emulsionStarch particleSurfactant

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