Teaser: Analytical characterization of starch, Part 2: Starch as emulsion stabilizer

This webinar is aimed at users of starches in the food, paper and textile industries and provides valuable information for formulators using other polysaccharides for emulsions, suspensions, pastes and as adhesives.
In the second (free) 17-minute webinar we will focus on viscosity building starches and lipophilic starches and their use as emulsion stabilizers.
Examples of literature discussed are:
- Coconut milk stabilized with starch and corn kernels
- hydrophobically modified starch as an emulsion stabilizer
- the emulsifying properties of modified pea and corn starch.
Here you find the full webinar (registration is free): www.dispersion-letters.com/we...