Barrier properties of heat treated starch Pickering emulsions.

Summary, in English

There is a recognized technological need for delivery systems encapsulating lipophilic substances in food and pharmaceutical products. Pickering emulsions can provide well-defined and highly stable systems, but may not provide good enough barrier properties. Starch granules, recently being used for Pickering stabilization, have the advantage of the ability to swell during gelatinization. Hence, this property could be used to tune and control barrier properties.

• Author: Malin Sjöö; Sinan Cem Emek; Tina Hall; Marilyn Rayner; Marie Wahlgren
• Department/s: Department of Food Technology, Engineering and Nutrition; Biochemistry and Structural Biology
• Publishing year: 2015
• Language: English
• Pages: 182-188
• Publication/Series: Journal of Colloid and Interface Science
• Volume: 450
• Links: http://dx.doi.org/10.1016/j.jcis.2015.03.004
• Document type: Journal article
• Publisher: Elsevier
• Topic: Food Engineering; Biological Sciences
• Status: Published
• ISBN/ISSN/Other: ISSN: 1095-7103