Preparation and Characterization of Maltodextrin/Polyethylene Glycol Water-in-Water Pickering Emulsion Stabilized by Starch Nanocrystals
This study aims to explore the development and application of food-grade water-in-water emulsions.A novel food-grade water-in-water pickering emulsion with maltodextrin(MAL)as the dispersion phase and polyethylene glycol(PEG)as the continuous phase that was stabilized by starch nanocrystals(SNCs)was prepared by mechanical stirring.The effects of SNCs concentration,pH,and ion concentration on the microscopic structure,storage stability,particle size,and rheological properties of the MAL-PEG system were examined.The results showed that the emulsion was the most stable at neutral pH and ion strength of 0.The emulsion supplemented with SNCs could be stored for up to 24 h without phase separation.Moreover,as the concentration of SNCs increased,the emulsion demonstrated decreased initial particle size and increased viscosity,storage modulus,and loss modulus.
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