Abstract
The aim of this study was to compare the emulsifying capacity and stability of soybean oil-in-water (O/W) Pickering emulsions stabilized by different areca taro starches (native starch, OSA esterified starch, ball-milled starch, and compound modified starch with ball-milling and OSA), and investigate the stability mechanism of Pickering emulsions. It was found that the compound modified starch showed strong surface activity and high emulsion viscosity, resulted in the best emulsifying capacity and stability. It could be clearly seen that the starch particles adsorbed at the oil-water interface of droplets to form physical barriers, and the upper and middle emulsion phases were uniform and stable after storage for 30 d. Thus, the ball-milling combined with OSA modification can be used as a viable and effective method to produce better starch-based particle emulsifiers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
