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Updated: Dec 20, 2025

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes
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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions

N Abdul Hadi1, A Marefati2, M Matos3

  • 1Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 221 00 Lund, Sweden; School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.

Carbohydrate Polymers
|June 2, 2020
PubMed

Keywords:
Chemical modificationEmulsion stabilityPickering emulsionsQuinoa starchRice starchShort-chain fatty acids

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