Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field

作者：Boru Chen, Zhiming Wang, Jiawei Lin, Qing‐Hui Wen, Feiyue Xu, Jian Li, Rui Wang, Xin‐An Zeng · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.107655 · 被引用次数：57 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Food composition and properties