Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels

Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels

Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis time (0–4 days), and their structural changes an...

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Bibliographic Details
Main Authors: Songnan Li, Chaohui Sun, Ye Sun, Enpeng Li, Ping Li, Jun Wang
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Series:Gels
Subjects:
high internal phase emulsions
high internal phase emulsion gels
starch nanocrystals
acid hydrolysis
quinoa starch
hydrolysis time
Online Access:https://www.mdpi.com/2310-2861/10/9/559
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