期刊论文

Li, Qingming;Xia, HP

英文

Carbohydrate Polymers

0144-8617

2024

323

121461

10.1016/j.carbpol.2023.121461

CRediT authorship contribution statement Zhirenyong Zhang: Methodology, Investigation, Validation, Formal analysis, Data curation, Visualization, Writing – original draft. Xiaoxue He: Investigation. Chaoxi Zeng: Resources. Qingming Li: Resources, Writing – review & editing, Supervision. Huiping Xia: Conceptualization, Methodology, Resources, Project administration, Writing – review & editing, acquisition.

本校为第一且通讯机构

This paper reports the preparation and characterization of gelatin-cassava starch microspheres using the water-in-water emulsion technique. The effects of different weight ratios (10: 0, 9: 1, 8: 2, 7: 3, 6: 4, 5: 5) of starch to gelatin on the morphology, structure, thermal properties, and stability of microspheres were investigated. The morphology results showed that most microspheres had spherical shapes and smooth surfaces. When the weight ratio of starch to gelatin was 5: 5, the prepared microspheres formed a stable yolk-shell structure. The swelling capacity of the microspheres increased...