Related references
Note: Only part of the references are listed.Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch
Ping-Ping Wang et al.
CARBOHYDRATE POLYMERS (2020)
Nanoparticles: Properties, applications and toxicities
Ibrahim Khan et al.
ARABIAN JOURNAL OF CHEMISTRY (2019)
Characterisation of the global breakage pattern of maltodextrin agglomerates
Evangelina Garcia-Armenta et al.
POWDER TECHNOLOGY (2019)
EFFECT OF TWO-FLUID NOZZLES ON THE STABILITY CHARACTERISTICS OF EMULSIONS PREPARED BY A HIGH-ENERGY METHOD (MICROFLUIDIZATION)
J. C. Villalobos-Espinosa et al.
REVISTA MEXICANA DE INGENIERIA QUIMICA (2019)
Starch based Pickering emulsions: Fabrication, properties, and applications
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Glyoxal improved functionalization of starch with AZC enhances the hydrophobicity, strength and UV blocking capacities of co-crosslinked polymer
Shuzhen Ni et al.
EUROPEAN POLYMER JOURNAL (2019)
Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries
Antnia Goncalves et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of ss-carotene in OSA-modified-starch-stabilized-emulsions
Quanquan Lin et al.
FOOD HYDROCOLLOIDS (2018)
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
M. Matos et al.
JOURNAL OF FOOD ENGINEERING (2018)
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach
L. Koch et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of Broken Rice Flour Addition on Cassava Starch-Based Foams
Caroline M. Machado et al.
STARCH-STARKE (2018)
Preparation of amphoteric starch-based flocculants by reactive extrusion for removing useless solids from water-based drilling fluids
Guancheng Jiang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups
Reza Hosseinpourpia et al.
POLYMERS (2018)
Enhancing hydrophobicity, strength and UV shielding capacity of starch film via novel co-cross-linking in neutral conditions
Ni Shuzhen et al.
ROYAL SOCIETY OPEN SCIENCE (2018)
Cereal starch nanoparticles-A prospective food additive: A review
Jashandeep Kaur et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Structures, physicochemical properties, and applications of amaranth starch
Fan Zhu
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Nanoemulsion: Concepts, development and applications in drug delivery
Yuvraj Singh et al.
JOURNAL OF CONTROLLED RELEASE (2017)
Amaranth (Amaranthus spp.) starch isolation, characterization, and utilization in development of clear edible films
Narender K. Chandla et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology
Ophelie Torres et al.
CARBOHYDRATE POLYMERS (2017)
Surfactant-free microemulsions
Wanguo Hou et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2016)
Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates
Evangelina Garcia-Armenta et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Influence of Network Structure on Glass Transition Temperature of Elastomers
Katarzyna Bandzierz et al.
MATERIALS (2016)
Food-grade Pickering emulsions stabilised with solid lipid particles
Aleksandra Pawlik et al.
FOOD & FUNCTION (2016)
Granular Structure and Physicochemical Properties of Starches from Amaranth Grain
Xuejuan Xia et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Nanoemulsion: an advanced mode of drug delivery system
Manjit Jaiswal et al.
3 BIOTECH (2015)
Bisensitive core-shell nanohydrogels by e-Beam irradiation of micelles
Lorenzo A. Picos-Corrales et al.
REACTIVE & FUNCTIONAL POLYMERS (2014)
Oil-in-water microemulsion droplets of TDMAO/decane interconnected by the telechelic C18-EO150-C18: clustering and network formation
Paula Malo de Molina et al.
SOFT MATTER (2014)
Thermal degradation and stability of starch under different processing conditions
Xingxun Liu et al.
STARCH-STARKE (2013)
Core-shell nanogels by RAFT crosslinking polymerization: Synthesis and characterization
Lorenzo A. Picos-Corrales et al.
JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY (2012)
Well-defined N-Isopropylacrylamide Dual-Sensitive Copolymers with LCST ∼38 °C in Different Architectures: Linear, Block and Star Polymers
Lorenzo A. Picos-Corrales et al.
MACROMOLECULAR CHEMISTRY AND PHYSICS (2012)
Starch nanoparticle formation via reactive extrusion and related mechanism study
Delong Song et al.
CARBOHYDRATE POLYMERS (2011)
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Modified starch granules as particle-stabilizers of oil-in-water emulsions
Anida Yusoff et al.
FOOD HYDROCOLLOIDS (2011)
Chemical modification of starch by reactive extrusion
Graeme Moad
PROGRESS IN POLYMER SCIENCE (2011)
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)
Glass transition temperature of starch studied by a high-speed DSC
Peng Liu et al.
CARBOHYDRATE POLYMERS (2009)
Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying
B. Murua-Pagola et al.
JOURNAL OF FOOD ENGINEERING (2009)
Surfactant-free emulsions
Toshio Sakai
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2008)
Preparation of hydroxypropyl corn and amaranth starch hydrolyzate and its evaluation as wall material in microencapsulation
Amol C. Kshirsagar et al.
FOOD CHEMISTRY (2008)
Gelatinization and thermal properties of modified cassava starches
Thierry Tran et al.
STARCH-STARKE (2007)
Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches
Rajesh Bhosale et al.
CARBOHYDRATE POLYMERS (2006)
Some physical and thermal characteristics of amaranth starch
ANC Resio et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)