Barrier properties of heat treated starch Pickering emulsions.

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Abstract

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.

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Subject classification (UKÄ) – MANDATORY

  • Food Engineering
  • Biological Sciences
Original languageEnglish
Pages (from-to)182-188
JournalJournal of Colloid and Interface Science
Volume450
Publication statusPublished - 2015
Publication categoryResearch
Peer-reviewedYes