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High internal phase water-in-oil emulsions stabilized by food-grade starch

Crossref DOI link: https://doi.org/10.1016/j.jcis.2018.09.058

Published Print: 2019-01

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Zhao, Qiang

Jiang, Lingxiang

Lian, Zhen

Khoshdel, Ezat

Schumm, Stephan

Huang, Jianbin

Zhang, Qiqing
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (21422302)

National Natural Science Foundation of China (21573011)

National Natural Science Foundation of China (21633002)

Ministry of Science and Technology of China (2017YFB0308800)

Unilever Research and Development Shanghai
License Information

Text and Data Mining valid from 2019-01-01

Text and Data Mining valid from 2019-01-01

Accepted Manuscript valid from 2019-09-22
More Information

This article is maintained by: Elsevier

Article Title: High internal phase water-in-oil emulsions stabilized by food-grade starch

Journal Title: Journal of Colloid and Interface Science

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jcis.2018.09.058

Content Type: article

Copyright: © 2018 Elsevier Inc. All rights reserved.