Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
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In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the modified starch particles were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil particles. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles’ stabilization within the starch network.
2020 ◽
Vol 273
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pp. 109801
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2015 ◽
Vol 723
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pp. 701-704
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2014 ◽
Vol 34
(5)
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pp. 980-991
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