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Starch nanocrystals as particle-stabilizers of oil-in-water emulsions.
|Title||Starch nanocrystals as particle-stabilizers of oil-in-water emulsions.|
|Publication Type||Journal Article|
|Year of Publication||2013|
|Authors||Li C, Li Y, Sun P, Yang C|
|Journal||Journal of the science of food and agriculture|
|Date Published||2013 Nov 26|
As an environmentally benign particle emulsifier, starch nanocrystal (SNC) attracted reasonable attentions. By submitting waxy maize starch to acid below the gelatinization temperature of starch, nanoscale crystalline residues which are SNCs were separated from starch granules by hydrolyzing amorphous regions. The SNC could be used as particle emulsifier to stabilize emulsions.
|Alternate Journal||J. Sci. Food Agric.|