Combined emulsifying capacity of polysaccharide particles of different size and shape
Journal article, 2017
Shape
Cellulose nanocrystal (CNC)
Size
Native quinoa starch (NQ)
Stability
Pickering emulsions
Author
María Matos
Lund University
University of Oviedo
Ali Marefati
Lund University
Romain Bordes
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Gemma Gutiérrez
University of Oviedo
Marilyn Rayner
Lund University
Carbohydrate Polymers
0144-8617 (ISSN)
Vol. 169 127-138Subject Categories
Physical Chemistry
Food Engineering
DOI
10.1016/j.carbpol.2017.04.006
PubMed
28504128