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Rheology of Emulsions Thickened by Starch Nanoparticles
The rheology of oil-in-water (O/W) emulsions thickened by starch nanoparticles is investigated here. The starch nanoparticle concentration is varied from 0 to 25 wt% based on the matrix aqueous phase. The oil concentration is varied from 0 to 65 wt%. At a given nanoparticle concentration, the emulsi...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317011/ https://www.ncbi.nlm.nih.gov/pubmed/35889614 http://dx.doi.org/10.3390/nano12142391 |