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...
