Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour

The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared. The results indicated that these flours had a similar appearance and size distribut...

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Detalles Bibliográficos
Autores principales: Zhang, Sheng, Geng, Sheng, Shi, Yuzhong, Ma, Hanjun, Liu, Benguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743340/
https://www.ncbi.nlm.nih.gov/pubmed/36519101
http://dx.doi.org/10.1016/j.fochx.2022.100513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743340/
https://www.ncbi.nlm.nih.gov/pubmed/36519101
http://dx.doi.org/10.1016/j.fochx.2022.100513

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