Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions

Apostolidis, E., Gerogianni, A., Anagnostaki, E. et al. (2 more authors) (2024) Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions. Food Hydrocolloids, 151. 109775. ISSN 0268-005X

Abstract

Metadata

Item Type: Article
Authors/Creators:
Keywords: Physical modification; Resistant starch type 2; Nanoparticles; Pickering emulsions
Dates:
  • Published: June 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Funding Information:
Funder
Grant number
Innovate UK fka Technology Strategy Board (TSB)
Not Known
Depositing User: Symplectic Publications
Date Deposited: 31 Oct 2024 14:33
Last Modified: 31 Oct 2024 14:33
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2024.109775
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodhyd.2024.109775
Open Archives Initiative ID (OAI ID):

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