Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
نویسندگان
چکیده
منابع مشابه
Material : Aging mechanism in model Pickering emulsion
The chemicals used for the NPs synthesis are TetraEthylOrthoSilicate (TEOS), l-Arginine, chloride acid 0.1M and ethanol. They were supplied by Aldrich and used as received. High-purity deionized water (18.2 M.cm) was produced using Millipore Milli-Q Gradient system. The synthesis follows the same protocol as in our previous work [1]. It is performed in a 2000 ml reactor thermostated with hot wa...
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Emulsions are a central component of many modern formulations in food, pharmaceuticals, agrichemicals and personal care products. The droplets in these formulations are limited to being spherical as a consequence of the interfacial tension between the dispersed phase and continuous phase. The ability to control emulsion droplet morphology and stabilize non-spherical droplets would enable the mo...
متن کاملQuinoa 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 modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2019
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2019.01.001