The DOI matches its Crossref record; 36 of the 36 references it cites were found in a registry or an index.
Starch based Pickering emulsions: Fabrication, properties, and applications
Abstract
Abstract Background Pickering emulsions are stabilized by solid particles. Among the particles as emulsifiers, starch based particles have gained research focus. Starch is GRAS, non-allergenic, cheap, and abundant. Products of starch based Pickering emulsions are seen to be more “natural”. However, the information regarding starch based Pickering emulsions is scattered. Scope and approach This review summarizes the recent advances in starch modifications for Pickering emulsion fabrication. Physicochemical properties of starch based Pickering emulsions, including droplet size, in vitro digestibility, rheological properties, storage and process stability, and microstructure are described. Different applications of starch based Pickering emulsions are presented. Research gaps on Pickering emulsions are suggested. Key findings and conclusions Native starch granules are modified to become efficient emulsifiers in Pickering emulsions. The starch modifications include octenyl succinic anhydride (OSA)-modification, hydrolysis, milling, non-solvent precipitation, ultrasound and high pressure treatments. The resulting Pickering emulsions have a droplet size of ∼1–100 μm which depends on emulsion composition, starch type, pH, and ionic strength. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food systems, and formulation of emulsion-type products such as mayonnaise. It can be concluded that starch based Pickering emulsions have potential to be used in various food applications with improved functionalities.
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Citations
Cites
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Emulsions stabilized with solid nanoparticles: Pickering emulsions
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Pickering Emulsions for Food Applications: Background, Trends, and Challenges
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Starch chemistry and technology
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Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review
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Cited by
Pea protein composition, functionality, modification, and food applications: A review.
Shen, Y., Hong, S., & Li, Y. (2022) · Advances in Food and Nutrition Research · doi:10.1016/bs.afnr.2022.02.002 · Cited by 107
Metadata
- Authors
- Zhu, F.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-03
- Volume
- 85
- Pages
- 129-137
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2911698221
- Cited by
- 365
- References
- 36
- FWCI
- 12.59
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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