The effect of amylose/amylopectin ratio on the stability of starch-O/W emulsion
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Background: Multi-component oil-in-water (O/W) emulsions co-stabilized by pre-gelatinized starches with different amylose/amylopectin (A/A) ratios, including high-amylopectin corn starch (HAS, A/A ratio: 0.062), potato starch (PT... ...
