Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum.
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| Title: | Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum. |
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| Authors: | Zamani, Zahra1 (AUTHOR), Razavi, Seyed Mohammad Ali1 (AUTHOR) s.razavi@um.ac.ir, Marie, Rodolphe2 (AUTHOR), Nishinari, Katsuyoshi3 (AUTHOR), Mohammadifar, Mohammad Amin4 (AUTHOR) |
| Source: | Food Biophysics. Jun2025, Vol. 20 Issue 2, p1-16. 16p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 15571858 |
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| DOI: | 10.1007/s11483-025-09962-x |
