Modified starch granules as particle-stabilizers of oil-in-water emulsions

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

“…The WPM particles appeared aggregated, with most of these clusters closely associated with droplet surfaces. It is well known that coverage by distinct surface active particles does not need to be complete to produce stable Pickering emulsions, as long as the adsorbed particle layer forms a rigid network 24,41,42 . In the case of the HT WPM emulsions ( Figure 3B1 and Figure 3B2), the interface was covered mostly by a continuous network of fused or aggregated particles rather than individual discernible WPM particles.…”

“…Although a great many studies have been conducted on Pickering emulsions using traditional inorganic or synthetic particles, there is a relative paucity of literature on food-compatible particulate materials from natural edible sources, examples, include cellulose nanocrystals 22 , chitin nanocrystals 23 , modified starch 24 , soy protein nanoparticles 25 , flavonoid particles 26 , micellar casein coated nanoemulsion droplets 27 and whey protein microgels 28,29 . Soft solid particles such as whey protein microgels can be a particularly effective system to resist displacement by bile salts because soft solid particles deform during adsorption increasing the adsorption energies by orders of magnitude relative to rigid particles 30 .…”

Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

“…Stability is essential for emulsions to maintain their properties as long as possible. Emulsions can be stabilized not only by surfactants but also by solid particles, such as laponite (Whitby & Corbi, 2014), native starches (Chen, Yunxing, Peidong, & Cheng, 2013) and modified starches (Yussoff & Murray, 2011). The mechanism whereby solid particles protect emulsion droplets against coalescence by interfacial action is known as Pickering stabilization.…”

Understanding Food Structures

“…Food-grade microparticles effective as emulsion stabilizers include hydrophobically modified starch granules and cellulose particles/fibers. Microparticle stabilizers can be prepared from native starch granules by chemical modification with octenyl succinic anhydride (OSA) or by heat treatment (Yusoff and Murray, 2011;Rayner et al, 2012). Nevertheless, these microparticles are relatively inefficient as emulsifying agents owing to their large particle size and inability to lower the oilewater interfacial tension, which means that the resulting Pickering emulsions consist of rather coarse droplets (z10 mm diameter or larger).…”