Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation

Food Hydrocolloids - Tập 131 - Trang 107780 - 2022
Hye-Young Shin1, Ju Hun Lee2, Jong-Yea Kim1,3
1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, Republic of Korea
2Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, 11644, Republic of Korea
3Institute of Fermentation and Brewing, Kangwon National University, Chuncheon, 24341, Republic of Korea

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Food Hydrocolloids

Tập 131

107780

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