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Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles

Food ColloidChemical EngineeringEngineeringNanomaterialsEmulsionPickering EmulsionMicro-encapsulationStarch NanoparticlesFood EngineeringChemistryPhysical PropertiesFood NanotechnologyHealth Sciences