Water Behavior of Emulsions Stabilized by Modified Potato Starch

Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NM...

Descripción completa

Detalles Bibliográficos
Autores principales: Małyszek, Zuzanna, Lewandowicz, Jacek, Le Thanh-Blicharz, Joanna, Walkowiak, Katarzyna, Kowalczewski, Przemysław Łukasz, Baranowska, Hanna Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8272210/
https://www.ncbi.nlm.nih.gov/pubmed/34279344
http://dx.doi.org/10.3390/polym13132200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8272210/
https://www.ncbi.nlm.nih.gov/pubmed/34279344
http://dx.doi.org/10.3390/polym13132200

Ejemplares similares