This study was performed to estimate the effect of the incorporation of different cotton-nanocrystalline cellulose (C-NCC) contents with soy protein isolate (SPI) films. The results indicated that the C-NCC content had no effect on the thickness of the composite films ( 0.06 ± 0.01   mm ), and the optical property of the composite films decreased as the C-NCC contents increased. Water vapor, carbon dioxide, and oxygen permeability decreased with the introduction of C-NCC and started to increase when the peak of 7% C-NCC was reached. Water solubility of the SPI/C-NCC films decreased from 44.46% of the SPI films to 35.36% of the SPI/C-NCC films with 5% C-NCC. The tensile strength (TS) of films increased from 4.25 MPa to 6.02 MPa by increasing the C-NCC content from 0 to 7%. Then, the TS decreased as the C-NCC content was further increased. The trend of the elongation at break was opposite to that of the TS. The results from FTIR and DSC indicated that the addition of C-NCC did not change functional groups of the SPI films, and the glass transition temperature shifted toward a higher temperature as the C-NCC content increased. Hence, the addition of C-NCC enhanced the barrier and mechanical properties of the SPI/C-NCC composite films.

This study aims to research the effects of rosin acid (RA) and size of starch on the properties of Pickering emulsifier. Potato (PS, 10–100 µm), corn (CS, 5–25 µm), and rice (RS, 3–8 µm) starches are modified with RA, and their starch ester is used to prepare Pickering emulsions. The results of scanning electron microscopy, X‐ray diffraction, and nuclear magnetic resonance hydrogen spectrum analysis reveal that the structure of native starch is largely destroyed, and esterification occurs between starch and RA. The starch‐based Pickering emulsion, which is esterified by RA, has the uniform particle size and higher stability than native starch. With prolonged storage, the emulsion of large‐sized RA–starch (PS and CS) show a stable gel phenomenon, and the emulsion of small‐sized RA–starch (RS) is a Newton fluid. In addition, the results indicate that RA–starch displays high viscosity and emulsifying properties.