Quinoa starch granules as stabilizing particles for production of Pickering emulsions
Abstract
Intact
- This article is part of the themed collection: Soft Matter Approaches to Structured Foods
* Corresponding authors
a
Department of Food Technology, Engineering, and Nutrition, Lund University, P.O Box 124, SE 22100 Lund, Sweden
E-mail:
marilyn.rayner@food.lth.se
Fax: +46 46 2224622
Tel: +46 46 222 0000
Intact
M. Rayner, M. Sjöö, A. Timgren and P. Dejmek, Faraday Discuss., 2012, 158, 139 DOI: 10.1039/C2FD20038D
To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.
If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.
If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.
Read more about how to correctly acknowledge RSC content.
Fetching data from CrossRef.
This may take some time to load.
Loading related content