Starch nanocrystals as particle-stabilizers of oil-in-water emulsions.

TitleStarch nanocrystals as particle-stabilizers of oil-in-water emulsions.
Publication TypeJournal Article
Year of Publication2013
AuthorsLi C, Li Y, Sun P, Yang C
JournalJournal of the science of food and agriculture
Date Published2013 Nov 26
Abstract

As an environmentally benign particle emulsifier, starch nanocrystal (SNC) attracted reasonable attentions. By submitting waxy maize starch to acid below the gelatinization temperature of starch, nanoscale crystalline residues which are SNCs were separated from starch granules by hydrolyzing amorphous regions. The SNC could be used as particle emulsifier to stabilize emulsions.

DOI10.1155/2013/587418
Alternate JournalJ. Sci. Food Agric.