The role of high internal phase emulsions in the enhancement of starch gel properties

Food Hydrocolloids 2026

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Authors: Lei Yin, Yang Tang, Liang Zhang, Chengcheng Gao, Xiaozhi Tang
DOI: 10.1016/j.foodhyd.2026.112889
Cited by: 1
References: 51

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Pickering emulsions and particle stabilization

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
180
Pages
112889–112889
Publication date
16 May 2026
Language
EN