Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions
BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1–3 µm in diameter and modifie...
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| Published in | Journal of the science of food and agriculture Vol. 92; no. 9; pp. 1841 - 1847 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Chichester, UK
John Wiley & Sons, Ltd
01.07.2012
Wiley John Wiley and Sons, Limited |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0022-5142 1097-0010 1097-0010 |
| DOI | 10.1002/jsfa.5610 |
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| Abstract | BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1–3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources.
RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9–70 µm depending on the starch‐to‐oil ratio. Droplet size decreased with increasing starch‐to‐oil ratio, but was unaffected by the oil phase volume over a range of 5–33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch‐to‐oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200–2000 Pa depending on droplet size.
CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. Copyright © 2012 Society of Chemical Industry |
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| AbstractList | Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources.BACKGROUNDParticle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources.Emulsions produced by high shear homogenisation had droplet sizes of 9-70 µm depending on the starch-to-oil ratio. Droplet size decreased with increasing starch-to-oil ratio, but was unaffected by the oil phase volume over a range of 5-33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch-to-oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200-2000 Pa depending on droplet size.RESULTSEmulsions produced by high shear homogenisation had droplet sizes of 9-70 µm depending on the starch-to-oil ratio. Droplet size decreased with increasing starch-to-oil ratio, but was unaffected by the oil phase volume over a range of 5-33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch-to-oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200-2000 Pa depending on droplet size.This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations.CONCLUSIONThis work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1–3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9–70 µm depending on the starch‐to‐oil ratio. Droplet size decreased with increasing starch‐to‐oil ratio, but was unaffected by the oil phase volume over a range of 5–33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch‐to‐oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200–2000 Pa depending on droplet size. CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. BACKGROUND: Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9-70 µm depending on the starch-to-oil ratio. Droplet size decreased with increasing starch-to-oil ratio, but was unaffected by the oil phase volume over a range of 5-33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch-to-oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200-2000 Pa depending on droplet size. CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. Copyright © 2012 Society of Chemical Industry. Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. Emulsions produced by high shear homogenisation had droplet sizes of 9-70 µm depending on the starch-to-oil ratio. Droplet size decreased with increasing starch-to-oil ratio, but was unaffected by the oil phase volume over a range of 5-33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch-to-oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200-2000 Pa depending on droplet size. This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1–3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9–70 µm depending on the starch‐to‐oil ratio. Droplet size decreased with increasing starch‐to‐oil ratio, but was unaffected by the oil phase volume over a range of 5–33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch‐to‐oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200–2000 Pa depending on droplet size. CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. Copyright © 2012 Society of Chemical Industry Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 μm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. Emulsions produced by high shear homogenisation had droplet sizes of 9-70 μm depending on the starch-to-oil ratio. Droplet size decreased with increasing starch-to-oil ratio, but was unaffected by the oil phase volume over a range of 5-33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch-to-oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200-2000 Pa depending on droplet size. This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1–3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9–70 µm depending on the starch‐to‐oil ratio. Droplet size decreased with increasing starch‐to‐oil ratio, but was unaffected by the oil phase volume over a range of 5–33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch‐to‐oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200–2000 Pa depending on droplet size. CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. Copyright © 2012 Society of Chemical Industry BACKGROUND: Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9-70 µm depending on the starch-to-oil ratio. Droplet size decreased with increasing starch-to-oil ratio, but was unaffected by the oil phase volume over a range of 5-33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch-to-oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated agel structure with an elastic modulus in the range 200-2000 Pa depending on droplet size. CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. Copyright © 2012 Society of Chemical Industry. |
| Author | Rayner, Marilyn Sjöö, Malin Timgren, Anna Dejmek, Petr |
| Author_xml | – sequence: 1 givenname: Marilyn surname: Rayner fullname: Rayner, Marilyn email: marilyn.rayner@food.lth.se organization: Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden – sequence: 2 givenname: Anna surname: Timgren fullname: Timgren, Anna organization: Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden – sequence: 3 givenname: Malin surname: Sjöö fullname: Sjöö, Malin organization: Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden – sequence: 4 givenname: Petr surname: Dejmek fullname: Dejmek, Petr organization: Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25963416$$DView record in Pascal Francis https://www.ncbi.nlm.nih.gov/pubmed/22318925$$D View this record in MEDLINE/PubMed https://lup.lub.lu.se/record/2367137$$DView record from Swedish Publication Index oai:portal.research.lu.se:publications/953009f5-0eec-42c1-a330-630808dc4a1a$$DView record from Swedish Publication Index |
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| ContentType | Journal Article |
| Copyright | Copyright © 2012 Society of Chemical Industry 2015 INIST-CNRS Copyright © 2012 Society of Chemical Industry. Copyright John Wiley and Sons, Limited Jul 2012 |
| Copyright_xml | – notice: Copyright © 2012 Society of Chemical Industry – notice: 2015 INIST-CNRS – notice: Copyright © 2012 Society of Chemical Industry. – notice: Copyright John Wiley and Sons, Limited Jul 2012 |
| CorporateAuthor | Institutioner vid LTH Institutionen för processteknik och tillämpad biovetenskap Avdelningen för livsmedel och läkemedel Livsmedelsteknik Department of Food Technology, Engineering and Nutrition Departments at LTH Department of Process and Life Science Engineering Lunds universitet Faculty of Engineering, LTH Lunds Tekniska Högskola Lund University Division of Food and Pharma |
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| Keywords | Starch granule Quinoa stabilise Emulsion Pickering emulsion Starch Pseudocereals surfactant-free Carbohydrate Surfactant Polysaccharide Food |
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| References | Tcholakova S, Denkov ND and Lips A, Comparison of solid particles, globular proteins and surfactants as emulsifiers. Phys Chem Chem Phys 10: 1608-1627 (2008). Seguchi M, Oil-binding ability of heat-treated wheat starch. Cereal Chem 61: 248-250 (1984). Murray BS, Durga K, Yusoff A and Stoyanov SD, Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids 25: 627-638 (2011). Binks BP, Particles as surfactants-similarities and differences. Curr Opin Colloid Interface Sci 7(1-2): 21-41 (2002). Madivala B, Vandebril S, Fransaer J and Vermant J, Exploiting particle shape in solid stabilized emulsions. Soft Matter 5: 1717-1727 (2009). Bromley EHC and Hopkinson I, Confocal microscopy of a dense particle system. J Colloid Interface Sci 245: 75-80 (2002). Aveyard R, Binks BP and Clint JH, Emulsions stabilised solely by colloidal particles. Adv Colloid Interface Sci 100-102: 503-546 (2003). Yusoff A and Murray BS, Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids 25: 42-55 (2011). Jane J-L, Leas S, Zobel H and Robyt JF, Anthology of starch granule morphology by scanning electron microscopy. Starch 46: 121-129 (1994). 1Dickinson E, Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23: 1473-1482 (2009). Binks BP and Murakami R, Phase inversion of particle-stabilized materials from foams to dry water. Nat Mater 5: 865-869 (2006). Hunter TN, Pugh RJ, Franks GV and Jameson GJ, The role of particles in stabilising foams and emulsions. Adv Colloid Interface Sci 137: 57-81 (2008). Pickering SU, Emulsions. J Chem Soc 91: 2001 (1907). Tesch S, Gerhards C and Schubert H, Stabilization of emulsions by OSA starches. J Food Eng 54: 167-174 (2002). Dickinson E, Food emulsions and foams: Stabilization by particles. Curr Opin Colloid Interface Sci 15: 40-49 (2010). Binks BP, Colloidal particles at liquid interfaces. Phys Chem Chem Phys 9: 6298-6299 (2007). Ramsden W, Separation of solids in the surface-layers of solutions and 'suspensions' (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation)-preliminary account. Proc R Soc Lond 72: 156-164 (1903). Nilsson L and Bergenstahl B, Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification. Langmuir 22: 8770-8776 (2006). 2009; 23 1984; 61 2003; 100–102 1903; 72 2010; 15 2006; 22 1907; 91 2002; 245 2002; 54 2002; 7(1–2) 2009 2007; 9 2006; 5 2006 1995 1994; 46 2008; 10 2008; 137 2009; 5 2011; 25 e_1_2_6_20_2 Binks BP (e_1_2_6_10_2) 2002; 7 Seguchi M (e_1_2_6_19_2) 1984; 61 Wurzburg OB (e_1_2_6_18_2) 1995 e_1_2_6_8_2 e_1_2_6_7_2 Abugoch James LE (e_1_2_6_22_2) 2009 e_1_2_6_9_2 e_1_2_6_4_2 e_1_2_6_3_2 e_1_2_6_6_2 e_1_2_6_5_2 e_1_2_6_12_2 e_1_2_6_13_2 e_1_2_6_23_2 e_1_2_6_2_2 e_1_2_6_11_2 e_1_2_6_21_2 e_1_2_6_16_2 e_1_2_6_17_2 e_1_2_6_14_2 e_1_2_6_15_2 |
| References_xml | – reference: Ramsden W, Separation of solids in the surface-layers of solutions and 'suspensions' (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation)-preliminary account. Proc R Soc Lond 72: 156-164 (1903). – reference: Binks BP and Murakami R, Phase inversion of particle-stabilized materials from foams to dry water. Nat Mater 5: 865-869 (2006). – reference: Nilsson L and Bergenstahl B, Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification. Langmuir 22: 8770-8776 (2006). – reference: Seguchi M, Oil-binding ability of heat-treated wheat starch. Cereal Chem 61: 248-250 (1984). – reference: Binks BP, Colloidal particles at liquid interfaces. Phys Chem Chem Phys 9: 6298-6299 (2007). – reference: Aveyard R, Binks BP and Clint JH, Emulsions stabilised solely by colloidal particles. Adv Colloid Interface Sci 100-102: 503-546 (2003). – reference: 1Dickinson E, Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23: 1473-1482 (2009). – reference: Pickering SU, Emulsions. J Chem Soc 91: 2001 (1907). – reference: Bromley EHC and Hopkinson I, Confocal microscopy of a dense particle system. J Colloid Interface Sci 245: 75-80 (2002). – reference: Madivala B, Vandebril S, Fransaer J and Vermant J, Exploiting particle shape in solid stabilized emulsions. Soft Matter 5: 1717-1727 (2009). – reference: Tcholakova S, Denkov ND and Lips A, Comparison of solid particles, globular proteins and surfactants as emulsifiers. Phys Chem Chem Phys 10: 1608-1627 (2008). – reference: Murray BS, Durga K, Yusoff A and Stoyanov SD, Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids 25: 627-638 (2011). – reference: Dickinson E, Food emulsions and foams: Stabilization by particles. Curr Opin Colloid Interface Sci 15: 40-49 (2010). – reference: Binks BP, Particles as surfactants-similarities and differences. Curr Opin Colloid Interface Sci 7(1-2): 21-41 (2002). – reference: Tesch S, Gerhards C and Schubert H, Stabilization of emulsions by OSA starches. J Food Eng 54: 167-174 (2002). – reference: Jane J-L, Leas S, Zobel H and Robyt JF, Anthology of starch granule morphology by scanning electron microscopy. Starch 46: 121-129 (1994). – reference: Yusoff A and Murray BS, Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids 25: 42-55 (2011). – reference: Hunter TN, Pugh RJ, Franks GV and Jameson GJ, The role of particles in stabilising foams and emulsions. Adv Colloid Interface Sci 137: 57-81 (2008). – volume: 137 start-page: 57 year: 2008 end-page: 81 article-title: The role of particles in stabilising foams and emulsions publication-title: Adv Colloid Interface Sci – volume: 46 start-page: 121 year: 1994 end-page: 129 article-title: Anthology of starch granule morphology by scanning electron microscopy publication-title: Starch – volume: 23 start-page: 1473 year: 2009 end-page: 1482 article-title: Hydrocolloids as emulsifiers and emulsion stabilizers publication-title: Food Hydrocolloids – volume: 7(1–2) start-page: 21 year: 2002 end-page: 41 article-title: Particles as surfactants—similarities and differences publication-title: Curr Opin Colloid Interface Sci – volume: 5 start-page: 865 year: 2006 end-page: 869 article-title: Phase inversion of particle‐stabilized materials from foams to dry water publication-title: Nat Mater – volume: 245 start-page: 75 year: 2002 end-page: 80 article-title: Confocal microscopy of a dense particle system publication-title: J Colloid Interface Sci – start-page: 67 year: 1995 end-page: 98 – volume: 9 start-page: 6298 year: 2007 end-page: 6299 article-title: Colloidal particles at liquid interfaces publication-title: Phys Chem Chem Phys – volume: 72 start-page: 156 year: 1903 end-page: 164 article-title: Separation of solids in the surface‐layers of solutions and ‘suspensions’ (observations on surface‐membranes, bubbles, emulsions, and mechanical coagulation)—preliminary account publication-title: Proc R Soc Lond – volume: 22 start-page: 8770 year: 2006 end-page: 8776 article-title: Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification publication-title: Langmuir – volume: 25 start-page: 42 year: 2011 end-page: 55 article-title: Modified starch granules as particle‐stabilizers of oil‐in‐water emulsions publication-title: Food Hydrocolloids – year: 2006 – volume: 25 start-page: 627 year: 2011 end-page: 638 article-title: Stabilization of foams and emulsions by mixtures of surface active food‐grade particles and proteins publication-title: Food Hydrocolloids – volume: 91 start-page: 2001 year: 1907 article-title: Emulsions publication-title: J Chem Soc – volume: 54 start-page: 167 year: 2002 end-page: 174 article-title: Stabilization of emulsions by OSA starches publication-title: J Food Eng – volume: 15 start-page: 40 year: 2010 end-page: 49 article-title: Food emulsions and foams: Stabilization by particles publication-title: Curr Opin Colloid Interface Sci – volume: 100–102 start-page: 503 year: 2003 end-page: 546 article-title: Emulsions stabilised solely by colloidal particles publication-title: Adv Colloid Interface Sci – volume: 61 start-page: 248 year: 1984 end-page: 250 article-title: Oil‐binding ability of heat‐treated wheat starch publication-title: Cereal Chem – volume: 10 start-page: 1608 year: 2008 end-page: 1627 article-title: Comparison of solid particles, globular proteins and surfactants as emulsifiers publication-title: Phys Chem Chem Phys – start-page: 1 year: 2009 end-page: 31 – volume: 5 start-page: 1717 year: 2009 end-page: 1727 article-title: Exploiting particle shape in solid stabilized emulsions publication-title: Soft Matter – ident: e_1_2_6_14_2 doi: 10.1017/CBO9780511536670.009 – start-page: 67 volume-title: Food Polysaccharides and Their Applications year: 1995 ident: e_1_2_6_18_2 – ident: e_1_2_6_12_2 doi: 10.1016/j.cis.2007.07.007 – ident: e_1_2_6_15_2 doi: 10.1016/j.cocis.2009.11.001 – ident: e_1_2_6_13_2 doi: 10.1016/j.cocis.2009.11.001 – ident: e_1_2_6_23_2 doi: 10.1006/jcis.2001.8005 – start-page: 1 volume-title: Advances in Food and Nutrition Research year: 2009 ident: e_1_2_6_22_2 – ident: e_1_2_6_2_2 doi: 10.1016/j.foodhyd.2008.08.005 – ident: e_1_2_6_20_2 doi: 10.1039/b816680c – ident: e_1_2_6_4_2 doi: 10.1016/S0260-8774(01)00206-0 – volume: 7 start-page: 21 year: 2002 ident: e_1_2_6_10_2 article-title: Particles as surfactants—similarities and differences publication-title: Curr Opin Colloid Interface Sci doi: 10.1016/S1359-0294(02)00008-0 – ident: e_1_2_6_17_2 doi: 10.1038/nmat1757 – ident: e_1_2_6_8_2 doi: 10.1039/CT9079102001 – volume: 61 start-page: 248 year: 1984 ident: e_1_2_6_19_2 article-title: Oil‐binding ability of heat‐treated wheat starch publication-title: Cereal Chem – ident: e_1_2_6_11_2 doi: 10.1016/S0001-8686(02)00069-6 – ident: e_1_2_6_9_2 doi: 10.1039/b715933c – ident: e_1_2_6_16_2 doi: 10.1039/b716587k – ident: e_1_2_6_21_2 doi: 10.1002/star.19940460402 – ident: e_1_2_6_3_2 doi: 10.1021/la060870f – ident: e_1_2_6_7_2 doi: 10.1098/rspl.1903.0034 – ident: e_1_2_6_6_2 doi: 10.1016/j.foodhyd.2010.07.025 – ident: e_1_2_6_5_2 doi: 10.1016/j.foodhyd.2010.05.004 |
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| Snippet | BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable.... BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable.... Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch... BACKGROUND: Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable.... |
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| SubjectTerms | Agricultural and Veterinary sciences Agricultural Science, Forestry and Fisheries Agricultural Sciences Agriculture, Forestry and Fisheries Biological and medical sciences Carbohydrates Cereal and baking product industries chemistry Chenopodium quinoa Chenopodium quinoa - chemistry cosmetics creaming droplet size Elasticity Emulsions Food industries Food science foods Fundamental and applied biological sciences. Psychology Gels granules homogenization Hydrophobic and Hydrophilic Interactions hydrophobicity Jordbruk, skogsbruk och fiske Lantbruksvetenskap och veterinärmedicin Lantbruksvetenskap, skogsbruk och fiske modulus of elasticity oils Oils & fats Oils - chemistry Particle Size Pickering emulsion quinoa quinoa grain Rheology Seeds Seeds - chemistry stabilise Starch Starch - chemistry Starch and starchy product industries starch granules Succinic Anhydrides Surface Properties surfactant-free Water Water - chemistry |
| Title | Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions |
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