ArticlePolymers2021
Water Behavior of Emulsions Stabilized by Modified Potato Starch.
Article in Polymers, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed, 26 citations in OpenAlex.
- Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics.Molecules (Basel, Switzerland) · 2024Article
- Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies.Foods (Basel, Switzerland) · 2023Article
- Pickering Emulsions Stabilized by Chitosan/Natural Acacia Gum Biopolymers: Effects of pH and Salt Concentrations.Polymers · 2022Article
- Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels.Gels (Basel, Switzerland) · 2022Article
- Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch-Protein Mixtures.Foods (Basel, Switzerland) · 2022Article
- An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds.Gels (Basel, Switzerland) · 2022Article
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- Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration.Foods (Basel, Switzerland) · 2021Article
- Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.Molecules (Basel, Switzerland) · 2021Article
- Reaction Mechanism and Mechanical Property Improvement of Poly(Lactic Acid) Reactive Blending with Epoxy Resin.Polymers · 2021Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.