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Comment on “Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization” (S. Sathyan and P. Nisha (2022), Food and Bioprocess Technology, https://doi.org/10.1007/s11947-022-02843-y)

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A Letter to the Editor to this article was published on 19 July 2022

The Original Article was published on 13 June 2022

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References

  • Crawford, N. C., Popp, L. B., Johns, K. E., Caire, L. M., Peterson, B. N., & Liberatore, M. W. (2013). Shear thickening of corn starch suspensions: Does concentration matter? Journal of Colloid and Interface Science, 396, 83–89. https://doi.org/10.1016/j.jcis.2013.01.024

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Authors and Affiliations

  1. Polymer Engineering and Colloid Science Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras (IITM), Chennai, 600036, India

    S. Padma Ishwarya

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  1. S. Padma Ishwarya
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Correspondence to S. Padma Ishwarya.

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Ishwarya, S.P. Comment on “Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization” (S. Sathyan and P. Nisha (2022), Food and Bioprocess Technology, https://doi.org/10.1007/s11947-022-02843-y). Food Bioprocess Technol 15, 2131–2132 (2022). https://doi.org/10.1007/s11947-022-02873-6

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