期刊论文

Cai, Jie;Xie, F

英文

Food Chemistry

0308-8146

2024

431

137017

10.1016/j.foodchem.2023.137017

CRediT authorship contribution statement Jie Cai: Conceptualization, acquisition, Project administration, Supervision, Writing – review & editing. Die Zhang: Data curation, Formal analysis, Investigation, Methodology, Writing – original draft, Writing – review & editing. Fang Xie: Formal analysis, Writing – review & editing.

本校为第一且通讯机构

Sodium alginate (SA) was used as a co-stabilizer to improve the Pickering emulsions stabilized by starch nanocrystals (SNC). Compared with pure SNC, SNC/SA complexes possess better neutral wettability with the contact angle approaching to 90°, more surface negative charges, and lower oil–water interfacial tension. These properties of particles make as-prepared emulsion higher stability with the lower creaming index and average droplet size. Furthermore, the emulsion exhibited good stability against salt (0–600 mM) and pH (2.0–6.0) at higher...