Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior
Authors:
- 1 July 2021
- journal article
- research article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 182, 197-206
Abstract
No abstract availableKeywords
Funding Information
- Universiti Kebangsaan Malaysia
This publication has 47 references indexed in Scilit:
- Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starchFood Hydrocolloids, 2012
- Emulsion stabilized by starch nanocrystalsStarch - Stärke, 2012
- Characterization of nanoparticles prepared by acid hydrolysis of various starchesStarch - Stärke, 2012
- Physical and chemical stability of drug nanoparticlesAdvanced Drug Delivery Reviews, 2011
- An apparent viscosity function for shear thickening fluidsJournal of Non-Newtonian Fluid Mechanics, 2011
- Starch from the Sago ( Metroxylon sagu ) Palm Tree—Properties, Prospects, and Challenges as a New Industrial Source for Food and Other UsesComprehensive Reviews in Food Science and Food Safety, 2008
- Mechanical Properties of Waxy Maize Starch Nanocrystal Reinforced Natural RubberMacromolecules, 2005
- Components of Vane Yield Stress of Structured Food DispersionsJournal of Food Science, 2005
- Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface MethodologyBiomacromolecules, 2004
- Physico-chemical characterisation of sago starchCarbohydrate Polymers, 1999