№ files_lp_4_process_3_079818
Experimental research article detailing the creation of starch nanoparticles from resistant starch and their use as stabilizers in oil-in-water Pickering emulsions, analyzing effects on droplet size, interfacial properties, and storage stability.
Year: 2023
Region / Institution: Athens, Greece; Leeds, UK
Subject: Food Science, Emulsion Technology, Nanoparticles
Document Type: Research Article
Organization / Department: Department of Food Science and Human Nutrition, Agricultural University of Athens; School of Food Science and Nutrition, University of Leeds
Authors: Apostolidis Eftychios, Gerogianni Anastasia, Paximada Paraskevi, Anagnostaki Eysevia, Mandala Ioanna
Target Audience: Food scientists, researchers in nutrition and colloid chemistry
Methods: Hydrothermal gelatinization, nano-precipitation, ultrasonic treatment, Dynamic Light Scattering, confocal microscopy
Key Variables: Starch nanoparticle concentration, oil content, emulsion stability, droplet size, ζ-potential, rheology
Storage Conditions: 4 °C and 25 °C for 60 days
Applications: Pickering emulsion gels, food hydrocolloids, fat mimetics, egg replacers
Price: 8 / 10 USD
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