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Updated: Dec 31, 2025

Molecular Entanglement and Electrospinnability of Biopolymers
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Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals

Xiaoli Qian1, Yu Lu1, Wenyuan Xie2

  • 1School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province, 225002, PR China.

Carbohydrate Polymers
|January 1, 2020
PubMed

Keywords:
Pickering emulsionsStarch nanocrystalsViscoelasticity

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