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Emulsion stabilized by starch nanocrystals
Abstract
The starch nanocrystals made use of in this study were prepared by sulfuric acid hydrolysis of wx maize starch. The stable oil‐in‐water emulsions of 50 vol% paraffin liquid were prepared by using starch nanocrystals as emulsifier when the weight percentage concentration of starch nanocrystal relative to water was above 0.02 wt%. The size of the droplets decreased with the raising of the concentration of starch nanocrystal. These emulsions were very stable to coalescence over months and the creaming of emulsions decreased with the increasing of starch nanocrystal concentration. The surface tension of starch nanocrystal dispersions was found decreased from 71.7 to 45.8 mN/m when the nanocrystal concentration grew from 0.05 to 3.0 wt%. This indicates that starch nanocrystals are surface active particles. Further tests on the emulsifying ability of supernatant of centrifuged starch nanocrystal dispersions and the emulsion stability at the melting temperature of starch nanocrystals confirmed that the emulsions were indeed stabilized by starch nanocrystals.
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Citations
Cited by
Pickering stabilization of foams and emulsions with particles of biological origin
Lam, S., Velikov, K. P., & Velev, O. D. (2014) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2014.07.003 · Cited by 493
Preparation, characterization and utilization of starch nanoparticles
Kim, H.-Y., Park, S. S., & Lim, S.-T. (2015) · Colloids and Surfaces B: Biointerfaces · doi:10.1016/j.colsurfb.2014.11.011 · Cited by 419
Taha, A., Ahmed, E., Ismaiel, A., Ashokkumar, M., Xu, X., Pan, S., & Hu, H. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.024 · Cited by 409
Surfactant-enhanced cellulose nanocrystal Pickering emulsions
Hu, Z., Ballinger, S., Pelton, R., & Cranston, E. D. (2015) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2014.10.034 · Cited by 381
Ge, S., Xiong, L., Li, M., Liu, J., Yang, J., Chang, R., Liang, C., & Sun, Q. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.04.150 · Cited by 323
Metadata
- Authors
- Li, C., Sun, P., & Yang, C.
- Venue
- Starch - Stärke
- Publisher
- Wiley
- Published
- 2012-02-29
- Volume
- 64
- Issue
- 6
- Pages
- 497-502
- ISSN
- 0038-9056 (ISSN-L)
- 1521-379X
- OpenAlex
- W2117250452
- Cited by
- 190
- References
- 0
- FWCI
- 5.94
- Type
- journal article
- Language
- en
- Open access
- closed
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- Li, C., Sun, P., & Yang, C. (2012). Emulsion stabilized by starch nanocrystals. Starch - Stärke. https://doi.org/10.1002/star.201100178
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