|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5133145||1492058||2017||9 صفحه PDF||سفارش دهید||دانلود رایگان|
- Starch nanoparticles with different sizes (<100, 100-220, >220Â nm) were prepared.
- The nanoparticles with a medium size of 100-220Â nm have a near-neutral wettability.
- Emulsions using medium-sized nanoparticles have better stability than the others.
- The Pickering emulsions were stable against temperature and sodium chloride.
Pickering emulsions were first successfully fabricated by different types and sizes of corn, tapioca, sweet potato, and waxy corn starch nanoparticles as stabilizers. Photography, optical microscopy, confocal laser scanning microscopy, and rheology measurements were used to characterize Pickering emulsions stabilized by various starch nanoparticles. The results showed that tapioca, sweet potato, and corn starch nanoparticles were appropriate for Pickering emulsion stabilization because the three nanoparticles have nearly neutral wettability (Î¸ow â¼90Â°). Confocal microscopy revealed that intact and thick nanoparticle shells coated the surface of oil droplets. The Pickering emulsions stabilized by sweet potato and corn starch nanoparticles with a diameter that ranged from 100 to 220Â nm had better stability than those with a diameter either less than 100Â nm or more than 220Â nm. These results suggested that starch nanoparticles could be used as promising particulate emulsifiers to fulfill the demands of Pickering emulsions with stable characteristics.
Journal: Food Chemistry - Volume 234, 1 November 2017, Pages 339-347