JOURNAL ARTICLE
Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal
Ahmad AzfaralariffFarah Faiqah FazialRegina Sisika SontanosamyMuhammad Faizan NazarАzwan Mat Lazim
Year: 2020 Journal: Journal of Food Engineering Vol: 280 Pages: 109974-109974 Publisher: Elsevier BV
Keywords:
Creaming Pickering emulsion Starch Amylose Crystallinity Chemical engineering Materials science Emulsion Swelling Nanocrystal Acid hydrolysis Chemistry Hydrolysis Organic chemistry Composite material Nanotechnology
Metrics
81
Cited By
8.52
FWCI (Field Weighted Citation Impact)
68
Refs
0.98
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Food composition and properties
Health Sciences → Nursing → Nutrition and Dietetics
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Polysaccharides Composition and Applications
Life Sciences → Agricultural and Biological Sciences → Food Science
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