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230 related items for PubMed ID: 30827634

  • 1. Preparation and emulsification properties of dialdehyde starch nanoparticles.
    Chen Y, Hao Y, Ting K, Li Q, Gao Q.
    Food Chem; 2019 Jul 15; 286():467-474. PubMed ID: 30827634
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  • 3. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size.
    Ge S, Xiong L, Li M, Liu J, Yang J, Chang R, Liang C, Sun Q.
    Food Chem; 2017 Nov 01; 234():339-347. PubMed ID: 28551245
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  • 5. Starch nanocrystals as particle stabilisers of oil-in-water emulsions.
    Li C, Li Y, Sun P, Yang C.
    J Sci Food Agric; 2014 Jul 01; 94(9):1802-7. PubMed ID: 24282158
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  • 7. Preparation and characterization of dialdehyde starch by one-step acid hydrolysis and oxidation.
    Zuo Y, Liu W, Xiao J, Zhao X, Zhu Y, Wu Y.
    Int J Biol Macromol; 2017 Oct 01; 103():1257-1264. PubMed ID: 28587965
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  • 8. Synthesis and characterization of sago starch nanocrystal laurate as a food grade particle emulsifier.
    Ahmad A, Fazial FF, Khalil HPSA, Fazry S, Lazim A.
    Int J Biol Macromol; 2023 Jul 01; 242(Pt 2):124816. PubMed ID: 37182623
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  • 10. Preparation and characterization of waxy maize starch nanocrystals with a high yield via dry-heated oxalic acid hydrolysis.
    Zhou L, Fang D, Wang M, Li M, Li Y, Ji N, Dai L, Lu H, Xiong L, Sun Q.
    Food Chem; 2020 Jul 15; 318():126479. PubMed ID: 32135423
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  • 12. Novel gel-like Pickering emulsions stabilized solely by hydrophobic starch nanocrystals.
    Chang S, Chen X, Liu S, Wang C.
    Int J Biol Macromol; 2020 Jun 01; 152():703-708. PubMed ID: 32087225
    [Abstract] [Full Text] [Related]

  • 13. Starch nanocrystals and starch nanoparticles from waxy maize as nanoreinforcement: A comparative study.
    Bel Haaj S, Thielemans W, Magnin A, Boufi S.
    Carbohydr Polym; 2016 Jun 05; 143():310-7. PubMed ID: 27083374
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  • 14. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
    Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY.
    Int J Biol Macromol; 2021 Nov 01; 190():130-140. PubMed ID: 34481848
    [Abstract] [Full Text] [Related]

  • 15. Water-in-water Pickering emulsions stabilized by the starch nanocrystals with various surface modifications.
    Qian X, Peng G, Ge L, Wu D.
    J Colloid Interface Sci; 2022 Feb 01; 607(Pt 2):1613-1624. PubMed ID: 34592548
    [Abstract] [Full Text] [Related]

  • 16. Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier.
    Zhai K, Pei X, Wang C, Deng Y, Tan Y, Bai Y, Zhang B, Xu K, Wang P.
    Int J Biol Macromol; 2019 Jun 15; 131():1032-1037. PubMed ID: 30898598
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  • 17. Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch.
    Hao Y, Chen Y, Li Q, Gao Q.
    Carbohydr Polym; 2018 Mar 15; 184():171-177. PubMed ID: 29352908
    [Abstract] [Full Text] [Related]

  • 18. Preparation and emulsification properties of cationic starch-xanthan gum composite nanoparticles.
    Zhou W, Cai Z, Zhang R, Hu K, Wu F, Hu Y, Huang C, Chen Y.
    Food Chem; 2023 Sep 30; 421():136143. PubMed ID: 37094403
    [Abstract] [Full Text] [Related]

  • 19. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State.
    Matos M, Marefati A, Gutiérrez G, Wahlgren M, Rayner M.
    PLoS One; 2016 Sep 30; 11(8):e0160140. PubMed ID: 27479315
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  • 20. Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches.
    Liu W, Li Y, Chen M, Xu F, Zhong F.
    J Agric Food Chem; 2018 Sep 05; 66(35):9301-9308. PubMed ID: 30110541
    [Abstract] [Full Text] [Related]

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