Preparation of Pickering emulsion with cassava starch nanoparticles and its stability studies
Pickering emulsion stabilized by cassava starch nanoparticles,the creaming index,storage sta-bility,grain size distribution and rheological properties as index.The influence of starch nanoparticle,ions strength,temperature and pH on emulsion properties were investigated.The results showed that at 7.5％of starch nanoparticles,the comprehensive properties of emulsion were better than that of control samples.The droplet size distribution of emulsion was relatively uniform,and there was no layering phenomenon af-ter 30 d of stored at room temperature.The smallest droplet size of emulsion was 115.30 nm,while the e-mulsion viscosity,storage and loss modulus reached the peak,and the emulsion appeared gelatinous.In this condition,emulsion exhibited strong resistance to salt ions,and the optimal storage temperature and pH were 25～70 ℃,2.00～6.00,respectively.
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