Using gas-assisted electrospinning to design rod-shaped particles from starch for thickening agents and Pickering emulsifiers.

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作者： Jieying,Li ^[1] ; Chris,Klaassen ^[2] ; Peilong,Li ^[1] ; Arkaye,Kierulf ^[3] ; Mohammad,Yaghoobi ^[1] ; Leila,Khazdooz ^[1] ; Amin,Zarei ^[1] ; James,Smoot ^[4] ; Yong Lak,Joo ^[2] ; Alireza,Abbaspourrad ^[5]

作者单位： Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, NY 14853, USA. ^[1] Smith School of Chemical and Biomolecular Engineering, Cornell University, 120 Olin Hall, Ithaca, NY 14853, USA. ^[2] Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, NY 14853, USA; Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, IL 60192, USA. ^[3] Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, IL 60192, USA. ^[4] Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, NY 14853, USA. Electronic address: alireza@cornell.edu. ^[5]

关键词 Electrospinning Morphology Oil-water interfacial activity Pickering emulsion Starch Viscosity

DOI 10.1016/j.carbpol.2024.122902

PMID 39567137

发布时间 2024-11-20

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