Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics

Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics

Effective formation and stabilisation of emulsions while meeting high consumer requirements, including the so-called green label, is still a technological challenge. This is related to the multitude of emulsion destabilization mechanisms and the vastness of methods used to study them, which implies...

Full description

Saved in:
Bibliographic Details
Main Authors: Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Artur Szwengiel, Krystyna Prochaska, Hanna Maria Baranowska, Grażyna Lewandowicz
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Molecules
Subjects:
starch modification
emulsion stability
low field nuclear magnetic resonance
size exclusion chromatography
surface/interfacial tensions
rheological properties
Online Access:https://www.mdpi.com/1420-3049/29/23/5626
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items