Junyi Wang

Starch as a staple carbohydrate is frequently used as a thickener to enhance food texture, and there is an increasing interest in studying starch modification to improve the thickening ability in order to reduce the dietary consumption of carbohydrate…

Pickering emulsions are “surfactant-free” emulsions since they are stabilized by solid particles instead of surfactant adsorb onto the surface of the interface…