Improving the freeze–thaw stability of emulsions via combining phosphatidylcholine and modified starch: A combined experimental and computational study

Authors :: Jinfeng Zhong
Xiaoli Qin
Jiaqi Li
Yonghua Wang
Yifei Li
Source :: International Journal of Food Science & Technology. 57:1050-1060
Publication Year :: 2021
Publisher :: Wiley, 2021.

Subjects :: chemistry.chemical_compound
Molecular dynamics
Chemical engineering
Chemistry
Phosphatidylcholine
Emulsion
Industrial and Manufacturing Engineering
Food Science
Modified starch

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