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Mechanical force-induced dispersion of starch nanoparticles and nanoemulsion: Size control, dispersion behaviour, and emulsified stability.
Ruan, Shaolong; Tang, Junyu; Qin, Yu; Wang, Jingyi; Yan, Tianyi; Zhou, Jianwei; Gao, De; Xu, Enbo; Liu, Donghong.
Afiliación
  • Ruan S; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
  • Tang J; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
  • Qin Y; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
  • Wang J; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
  • Yan T; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
  • Zhou J; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
  • Gao; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
  • Xu E; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
  • Liu D; College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzh
Carbohydr Polym ; 275: 118711, 2022 Jan 01.
Article en En | MEDLINE | ID: mdl-34742436
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Nanopartículas Idioma: En Revista: Carbohydr Polym Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Nanopartículas Idioma: En Revista: Carbohydr Polym Año: 2022 Tipo del documento: Article