Effects of microwave dry-heating combined with pH-shifting on the physicochemical and emulsifying properties of Agriophyllum squarrosum starches with different protein contents.

To increase the preparation efficiency of starch-based Pickering emulsifiers, Agriophyllum squarrosum starches (ASs) with different protein contents were dry-heated using a microwave after acidification under diverse pH conditions (pH: 3.0, 4.0, and…

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