Abstract
| Original language | American English |
|---|---|
| Pages (from-to) | 177-185 |
| Number of pages | 158 |
| Journal | Food Hydrocolloids |
| DOIs | |
| State | Published - 1 Jul 2018 |
Fingerprint
Cite this
}
Pickering emulsions stabilized with native and lauroylated amaranth starch. / Leal-Castañeda, Everth J.; García-Tejeda, Yunia; Hernández-Sánchez, Humberto; Alamilla-Beltrán, Liliana; Téllez-Medina, Darío I.; Calderón-Domínguez, Georgina; García, Hugo S.; Gutiérrez-López, Gustavo F.
In: Food Hydrocolloids, 01.07.2018, p. 177-185.Research output: Contribution to journal › Article
TY - JOUR
T1 - Pickering emulsions stabilized with native and lauroylated amaranth starch
AU - Leal-Castañeda, Everth J.
AU - García-Tejeda, Yunia
AU - Hernández-Sánchez, Humberto
AU - Alamilla-Beltrán, Liliana
AU - Téllez-Medina, Darío I.
AU - Calderón-Domínguez, Georgina
AU - García, Hugo S.
AU - Gutiérrez-López, Gustavo F.
PY - 2018/7/1
Y1 - 2018/7/1
N2 - © 2018 Elsevier Ltd Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.
AB - © 2018 Elsevier Ltd Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85044443090&origin=inward
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85044443090&origin=inward
U2 - 10.1016/j.foodhyd.2018.01.043
DO - 10.1016/j.foodhyd.2018.01.043
M3 - Article
SP - 177
EP - 185
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -