Preparation and characterisation of linalool oil-in-water starch-based Pickering emulsions and the effects of the addition of cellulose nanocrystals on their stability

被引：9
|
作者：
Niu, Yunwei [1 ]
Gao, Yuchen [1 ]
Xiao, Zuobing [1 ,2 ]
Mao, Chengting [3 ]
Wang, Huiting [3 ]
Geng, Yijia [3 ]
Ye, Yuanqing [3 ]
Kou, Xingran [1 ]
机构：
[1] Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
[2] Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai 200240, Peoples R China
[3] China Tobacco Jiangsu Ind Co Shanghai, Nanjing 210019, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2023年 / 247卷
基金：
中国国家自然科学基金;
关键词：
Starch-based Pickering emulsions; Cellulose nanocrystals; Stability; RHEOLOGICAL PROPERTIES; COMPOUND;
D O I：
10.1016/j.ijbiomac.2023.125732
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Creaming could be generated during storage of the starch-based Pickering emulsions. And cellulose nanocrystals in the solution are usually dispersed by relatively strong mechanical force, otherwise they may appear in the form of aggregates. In this work, we investigated the effects of cellulose nanocrystals on the stability of the starch-based Pickering emulsions. Results showed that the stability of Pickering emulsions was significantly improved by adding cellulose nanocrystals. Cellulose nanocrystals increased the viscosity, electrostatic repulsion and steric hindrance of the emulsions, which delayed the movement of droplets and obstructed the contact between droplets. This study provides new insights into the preparation and stabilisation of starch-based Pickering emulsions.
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页数：9
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