2022
DOI: 10.1016/j.carbpol.2022.120137
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Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability

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Cited by 9 publications
(1 citation statement)
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“…Studying the stability of emulsion includes Van der Walls attraction energy (UA) and Poisson-Boltzmann electrostatic repulsion (UR) energy evaluation [34,35] . UA is a function of attractive forces like Debye, London, and dipole-dipole forces [36] .…”
Section: Theoretical Model For Stability Of Latexmentioning
confidence: 99%
“…Studying the stability of emulsion includes Van der Walls attraction energy (UA) and Poisson-Boltzmann electrostatic repulsion (UR) energy evaluation [34,35] . UA is a function of attractive forces like Debye, London, and dipole-dipole forces [36] .…”
Section: Theoretical Model For Stability Of Latexmentioning
confidence: 99%