Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
نویسندگان
چکیده
In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the used to produce oil-in water (o/w) whose droplet size distribution, flow behavior, microstructure, stability evaluated. The stabilization Pickering phenomena was observed, as well formation network able entrap oil particles. Increasing concentration enhanced emulsion improving particles’ within network.
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ژورنال
عنوان ژورنال: Italian Journal of Food Science
سال: 2021
ISSN: ['2239-5687', '1120-1770']
DOI: https://doi.org/10.15586/ijfs.v33i4.2090