Lund University Publications
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Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
The process stability of water-in-oil-in-water (W/O/W) double emulsions stabilized with food-grade OSA modified quinoa starch granules was investigated. The effect of oils with differing melting points, as well as the effect of in situ partial gelatinization of the granules, on stability of emulsion
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