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Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.11839/7027Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Páez Álvarez, Ana María | - |
| dc.contributor.author | Bernal Bustos, Claudio Raúl | - |
| dc.contributor.author | Hernández, Lina | - |
| dc.contributor.author | Muñoz, Lina | - |
| dc.date.accessioned | 2018-10-16T16:46:11Z | - |
| dc.date.available | 2018-10-16T16:46:11Z | - |
| dc.date.issued | 2018-05-18 | - |
| dc.identifier.citation | APA 7th - Páez Álvarez, A. M., Bernal Bustos, C. R., Hernández, L. y Muñoz, L. (2018). Emulsiones tipo pickering a base de almidones modificados como agentes emulsificantes. artículo de revisión. artículo de revisión. Revista de Investigación, 11(1), 127-139.https://doi.org/10.29097/2011-639X.185 | - |
| dc.identifier.uri | https://doi.org/10.29097/2011-639X.185 | - |
| dc.description | This review proposes one natural alternative to replace the conventional emulsifying agents used in cosmetic products, comparing the physicochemical properties of the different starches used in Pickering emulsions. This article elaborated three conceptual matrices that provide information of the properties that a starch must have to be chosen as an emulsifier, likewise the chemical modifications that provide an amphiphilic character to said molecule; finally it find the conditions of elaboration of a Pickering emulsion. | es_CO |
| dc.description.abstract | Este artículo de revisión propone una alternativa natural respecto a los agentes emulsificantes convencionales utilizados en los productos cosméticos, comparando las propiedades fisicoquímicas de los diferentes almidones utilizados en emulsiones tipo Pickering. Como resultado se elaboraron tres matrices conceptuales que generan información concluyente sobre las propiedades que debe tener un almidón para ser escogido como emulsificante, junto con las modificaciones químicas que le proporcionan un carácter anfifílico a dicha molécula, para finalmente encontrar las condiciones de elaboración de una emulsión Pickering. | es_CO |
| dc.language.iso | es | es_CO |
| dc.publisher | Ediciones Universidad de América | es_CO |
| dc.rights | Atribución – No comercial – Sin Derivar | es_CO |
| dc.subject | Almidón | es_CO |
| dc.subject | Emulsión pickering | es_CO |
| dc.subject | Quinua | es_CO |
| dc.subject | Modificación | es_CO |
| dc.subject | Starch | es_CO |
| dc.subject | Pickering emulsion | es_CO |
| dc.subject | Quinoa | es_CO |
| dc.subject | Modification | es_CO |
| dc.title | Emulsiones tipo pickering a base de almidones modificados como agentes emulsificantes. artículo de revisión | es_CO |
| dc.title.alternative | Pickering type emulsion based on starch like emulsifying agent. Review | es_CO |
| dc.type | Article | es_CO |
| Appears in Collections: | Artículos de Revistas Institucionales - Ingeniería Química B. Año 2018 Vol.11 No.1 | |
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