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Enhanced emulsifying properties of corn starch nanoparticles modified with purple corn cob anthocyanins as a

Cheng Guo1,2,3, Zhaofeng Liang1,2,3, Weiping Jin1,2,3

  • 1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Current Research in Food Science
|December 9, 2025
PubMed

Keywords:
Corn starchInterfacial microstructurePickering emulsion gelPurple corn cob anthocyaninsRheological propertiesStabilization mechanism

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