Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch
The acid-hydrolyzed acorn starch samples (HAS-1, HAS-2, HAS-3, and HAS-4) were prepared from natural acorn starch (NAS) at sulfuric acid concentrations of 1, 2, 3, and 4 mol/L for 2 d. The particle characteristics and structures of HAS were investigated, and Pickering high internal phase emulsions (...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001640 |