Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, ...

The aim of this study was to investigate non-solvent precipitation of starch to produce nanoparticles that could be used in Pickering emulsions. The material used was waxy maize, modified with octenyl succinic anhydride. Different methods of non-solvent precipitation were investigated, and a method based on direct mixing of an 8% starch solution and ethanol (ratio 1:1) was found to produce the ...

Hybrid hollow microspheres are fabricated successfully from double emulsions stabilized by single-component amphiphilic silica nanoparticles, which were formed and partially modified in situ at the interface of water-in-oil emulsions.

The strategy of adding hydrophobic compounds to bio-based films (usually based on hydrophilic matrices), forming containing emulsions, is a technique that has been used improve some physical properties (such as reducing water solubility and vapor permeability) / or impart properties, such antioxidant antimicrobial effects by carrying active components would otherwise be insoluble in matrices. A...

Oil-water mixtures are ubiquitous in nature and are particularly important in biology and industry. Usually additives are used to prevent the liquid droplets from coalescing. Here, we show that stabilization can also be obtained from electrostatics, because of the well known remarkable properties of water. Preferential ion uptake leads to a tunable droplet charge and surprisingly stable, additi...

Pickering emulsions stabilized by the interaction of palmitic acid (PA) and silica nanoparticles (SiNPs) at water/oil interface have been studied using different alkane oil phases. The SiNPs has a strong synergistic character in relation to emulsion stabilization, leading an enhanced stability that only fatty acid. This results from formation acid-nanoparticle complexes driven hydrogen bond int...