Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
复制标题
淀粉纳米粒子稳定的 Pickering 乳液的特性：淀粉品种和粒径的影响
DOI：
10.1016/j.foodchem.2017.04.150
复制
发表时间：
2017-11-01
期刊：
影响因子：
8.8
通讯作者：
Sun, Qingjie
中科院分区：
文献类型：
--
作者：
Ge, Shengju;Xiong, Liu;Sun, Qingjie
Pickering emulsions were first successfully fabricated by different types and sizes of corn, tapioca, sweet potato, and waxy corn starch nanoparticles as stabilizers. Photography, optical microscopy, confocal laser scanning microscopy, and rheology measurements were used to characterize Pickering emulsions stabilized by various starch nanoparticles. The results showed that tapioca, sweet potato, and corn starch nanoparticles were appropriate for Pickering emulsion stabilization because the three nanoparticles have nearly neutral wettability (theta(ow) similar to 90 degrees). Confocal microscopy revealed that intact and thick nanoparticle shells coated the surface of oil droplets. The Pickering emulsions stabilized by sweet potato and corn starch nanoparticles with a diameter that ranged from 100 to 220 nm had better stability than those with a diameter either less than 100 nm or more than 220 nm. These results suggested that starch nanoparticles could be used as promising particulate emulsifiers to fulfill the demands of Pickering emulsions with stable characteristics. (C) 2017 Elsevier Ltd. All rights reserved.
