Abstract：
:Sunflower oil-in-water Pickering emulsions were fabricated using octenyl succinic anhydride (OSA) modified starch particles and small molecular surfactants (e.g., SDS, CTAB and Tween 20) as stabilizers. Emulsions were characterized for physical stabilities by cream volume, droplet size distribution and microstructure. Oxidative stabilities of the emulsions were investigated by accelerated oxidation tests at 50 °C. Results showed that cream volumes had little difference after 14 days of storage, while the droplet sizes of emulsions stabilized by starch particles and surfactants decreased greatly compared to those only with starch particles (p < 0.05). Droplet microstructure revealed that small molecular surfactants competed with starch particles for the adsorption at interface. The emulsion stabilized by 1.0% OS-starch particle and 1.0% SDS had the lowest peroxide value and acid value. These findings implied that starch particles were compatible with anionic surfactants and could enhance the stabilities and decrease the oxidation rate of Pickering emulsions.
journal_name
Food Chemjournal_title
Food chemistryauthors
Song X,Zheng F,Ma F,Kang H,Ren Hdoi
10.1016/j.foodchem.2019.125391subject
Has Abstractpub_date
2020-01-15 00:00:00pages
125391eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31505-5journal_volume
303pub_type
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