Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 256-263

  Song, Xiaoyan ^a   Pei, Yaqiong ^a   Qiao, Mingwu ^a   Ma, Fenglian ^a   Ren, Hongtao ^a   Zhao, Quanzhi ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Hydrophobic modification; Pickering emulsions; Preparation conditions; Rheological property; Rice starch particles

Indexed keywords

GLYCINE MAX;

EID: 84919799017     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.007     Document Type: Article

References (32)

1. Binks B.P., Rocher A. Effects of temperature on water-in-oil emulsions stabilized, solely by wax microparticles. Journal of Colloid and Interface Science 2009, 335(1):94-104.
2. Bortnowska G. Effects of pH and ionic strength of NaCl on the stability of diacetyl and (-) -α-pinene in oil-in-water emulsions formed with food-grade emulsifiers. Food Chemistry 2012, 135(3):2021-2028.
3. Bortnowska G., Balejko J., Tokarczyk G., Romanowska-Osuch A., Krzemińska N. Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions. Food Hydrocolloids 2014, 36:229-237.
4. Capron I., Cathala B. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals. Biomacromolecules 2013, 14(2):291-296.
5. Chen J., Vogel R., Werner S., Heinrich G., Clausse D., Dutschk V. Influence of the particle type on the rheological behavior of Pickering emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2011, 382(1-3):238-245.
6. Dickinson E. Food emulsions and foams: stabilization by particles. Current Opinion in Colloid and Interface Science 2010, 15(1-2):40-49.
7. Dickinson E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science and Technology 2012, 1(1):4-12.
8. Dokić L., Krstonošić V., Nikolić I. Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch. Food Hydrocolloids 2012, 29(1):185-192.
9. de Folter J.W., van Ruijven M.W.M., Velikov K.P. Oil-in-water pickering emulsions stabilized by colloidal particles from water-insoluble protein zein. Soft Matter 2012, 8(25):6807-6815.
10. Gao Q.X., Wang C.Y., Liu H.X., Wang C.H., Liu X.X., Tong Z. Suspension polymerization based on inverse Pickering emulsion droplets for thermo-sensitive hybrid microcapsules with tunable supracolloidal structures. Polymer 2009, 50(12):2587-2594.
11. He G.Q., Song X.Y., Ruan H., Chen F. Octenyl succinic anhydride modified early indica rice starches differing in amylose content. Journal of Agricultural and Food Chemistry 2006, 54(7):2775-2779.
12. Jia X.J., Xu R.R., Shen W., Xie M.X., Abid M., Jabbar S., Wang P., Zeng X.X., Wu T. Stabilizing oil-in-water emulsion with amorphous cellulose. Food Hydrocolloids 2015, 43:275-282.
13. Kargar M., Fayazmanesh K., Alavi M., Spyropoulos F., Norton I.T. Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science 2012, 366(1):209-215.
14. Lee M.N., Chan H.K., Mohraz A. Characteristics of Pickering emulsion gels formed by droplet bridging. Langmuir 2012, 28(6):3085-3091.
15. Liang H.N., Tang C.H. Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0. LWT - Food Science and Technology 2014, 58(2):463-469.
16. Luo Z.J., Murray B.S., Ross A.L., Povey M.J.W., Morgan M.R.A., Day A.J. Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Colloids and Surfaces B: Biointerfaces 2012, 92:84-90.
17. Marku D., Wahlgren M., Rayner M., Sjöö M., Timgren A. Characterization of starch Pickering emulsions for potential applications in topical formulations. International Journal of Pharmaceutics 2012, 428(1-2):1-7.
18. Pickering S.U. Emulsions. Journal of the Chemical Society 1907, 91:2001-2021.
19. Rayner M., Marku D., Eriksson M., Sjöö M., Dejmek P., Wahlgren M. Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2014, online. 10.1016/j.colsurfa.2014.03.053.
20. Rayner M., Timgren A., Sjöö M., Dejmek P. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions. Journal of the Science of Food and Agriculture 2012, 92(9):1841-1847.
21. Rousseau D. Trends in structuring edible emulsions with Pickering fat crystals. Current Opinion in Colloid and Interface Science 2013, 18(4):283-291.
22. Song X.Y., He G.Q., Ruan H., Chen Q.H. Preparation and properties of octenyl succinic anhydride modified early indica rice starch. Starch/Stärke 2006, 58(2):109-117.
23. Song X.Y., Pei Y.Q., Zhu W., Fu D., Ren H.T. Particle-stabilizers modified from indica rice starches differing in amylose content. Food Chemistry 2014, 153:74-80.
24. Tan Y., Xu K., Liu C., Li Y.L., Lu C.G., Wang P.X. Fabrication of starch-based nanospheres to stabilize Pickering emulsion. Carbohydrate Polymers 2012, 88(4):1358-1363.
25. Tan Y., Xu K., Niu C., Liu C., Li Y.L., Wang P.X. Triglyceride-water emulsions stabilised by starch-based nanoparticles. Food Hydrocolloids 2014, 36:70-75.
26. Timgren A., Rayner M., Dejmek P., Marku D., Sjöö M. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science and Nutrition 2013, 1(2):157-171.
27. Timgren A., Rayner M., Sjöö M., Dejmek P. Starch particles for food based Pickering emulsions. Procedia Food Science 2011, 1:95-103.
28. Tzoumaki M.V., Moschakis T., Biliaderis C.G. Effect of soluble polysaccharides addition on rheological properties and microstructure of chitin nanocrystal aqueous dispersions. Carbohydrate Polymers 2013, 95(1):324-331.
29. Tzoumaki M.V., Moschakis T., Kiosseoglou V., Biliaderis C.G. Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids 2011, 25(6):1521-1529.
30. Wege H.A., Kim S., Paunov V.N., Zhong Q., Velev O.D. Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose. Langmuir 2008, 24(17):9245-9253.
31. Yu D.H., Lin Z.Y., Li Y.M. Octadecenylsuccinic anhydride pickering emulsion stabilized by γ-methacryloxy propyl trimethoxysilane grafted montmorillonite. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2013, 422:100-109.
32. Yusoff A., Murray B.S. Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids 2011, 25(1):42-55.