Characterization and stability of short-chain fatty acids modified starch Pickering emulsions

N. Abdul Hadi,A. Marefati,M. Matos,B. Wiege,M. Rayner

Carbohydrate Polymers（2020）

引用 37|浏览12

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摘要

•Rice and quinoa starch were esterified by short-chain fatty acids.•Increasing starch concentration led to reduced emulsion droplets size.•Increasing modification level and chain length improved emulsifying capacity.•SCFA-quinoa starch emulsions had better stability than rice over 50 days storage.

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关键词

Pickering emulsions,Quinoa starch,Rice starch,Short-chain fatty acids,Chemical modification,Emulsion stability

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