Abstract
In this work, water-insoluble bamboo shoot dietary fiber (BSDF) was prepared, and used as plant food particle stabilizer for oil-in-water (O/W) Pickering emulsions. The obtained plant food particle had novel emulsification ability, the prepared emulsions were stable against coalescence for at least 4 weeks and also insensitive to pH, ionic strength and pasteurization conditions. The BSDF suspensions and BSDF-stabilized O/W emulsions both exhibited shear-thinning behaviors; moreover, both viscosity and module were increased with the increase of BSDF contents. The surface coverage of emulsions was positively correlated with the content of BSDF suspensions. It indicated that the dietary fibers from bamboo shoot had a soft nature and suitable shape to produce stable Pickering emulsions, which could be used as food-grade particles for applications of food and cosmetics industries.
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 callDisclaimer: 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.
