Characterization and stability of short-chain fatty acids modified starch Pickering emulsions

New Insights into the Formulation and Polymerization of Pickering Emulsions Stabilized by Natural Organic Particles

“…Other chemical modification pathways were considered to achieve similar changes, performing esterification or complexation with fatty acids , or citric acid . Abdul Hadi et al showed that emulsion stability was improved with increasing fatty acid chain length . If O/W emulsions were successfully stabilized, very little literature is dispensed on the stabilization of W/O emulsions, , and their obtaining is mostly due to catastrophic phase inversion of direct emulsion and lack of stability .…”

Preparation of Lauric Acid Modified High-Amylose Cornstarch by a Solvothermal Process and Its Pickering Emulsion

“…When the addition is lower than a certain critical value, as the increases, the effective number of LA-HACS particles at the oil–water interface increases. At this time, the attraction between particles and droplets increases, thereby improving the stability of the emulsion. ,, However, once the critical value is exceeded, the droplet surface is covered with too many particles, and particles between droplets are easily bridged to form a network, which inhibits emulsification …”

“…Adding LWSFs and amphiphilic biomacromolecules cannot solve this problem. Therefore, the use of biological materials to prepare stable emulsions to increase the safety and environmental compatibility has become a research focus. , Introducing Pickering emulsion into food industries will be able to improve this state.…”

“…Pickering emulsion is stabilized by micro-nanoparticle’s irreversibly adsorbed at the oil–water interface instead of surfactants. , Recently, starches have been used in preparation of Pickering emulsions to become a research hotspot, due to their widely available resources, biodegradability, safety, and edibility. , Among them, high-amylose cornstarch (HACS) is considered as an ideal food for diabetics because of its high content of resistant starch, which will not cause the increase of postprandial blood sugar. , However, as a Pickering emulsifier, starch granules have weak dual wettability and have difficultly being adsorbed on the oil–water interface, so the emulsifying property is poor. , Usually, starch needs to be modified to improve its hydrophobicity, thereby enhancing its emulsifying capacity. At present, commonly used methods mainly include chemical methods such as acid hydrolysis and esterification modification, physical methods such as colloid milling, high pressure homogenization, and composite methods of particles and other substances. ,− Adding hydrophobic groups to hydrophilic particles to weaken their excessive hydrophilicity is a strategy.…”

Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite

“…Due to the proper wettability of solid particles, the interface energy of oil‐water interface can be effectively reduced, thus Pickering emulsion is endowed with higher stability. Studies have shown that starch, cellulose, protein, phytosterol and polyphenols are common food‐grade colloidal particles (Liu et al ., 2019a; Abdul Hadi et al ., 2020; Ju et al ., 2020; Zhou et al ., 2020). Zein, a major storage protein in corn, is highly hydrophobic with non‐polar hydrophobic amino acid accounting for more than 50% (Rayner et al ., 2014; Chen et al ., 2018).…”