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Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch

Jie Yang1, Zhengbiao Gu2, Li Cheng2

  • 1Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China.

Carbohydrate Polymers
|April 11, 2021
PubMed

Keywords:
Double emulsionNative corn starchStability mechanismStorage

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