Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

Highlights•Some native starches have emulsifying ability.•Modifications methods are used
for the starch functionalities improvement.•Green methods for starch modifications use as …

The edible Pickering emulsion gels stabilized by dihydromyricetin were fabricated for the
first time. To clarify the formation mechanism, dihydromyricetin particles were first …

In the present work, the emulsification capacity of the mango kernel starch var Sugar (Sg)
and Tommy (To) was investigated. Oil-in-water emulsions were elaborated with Sg and To …

Double emulsions are promising carrier systems for foods, pharmaceuticals, and cosmetics.
However, their limited stability hinders their practical applications. We used gelatinized …

Using green techniques to convert native starches into nanoparticles is an interesting
approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions …

The use of starch-based nanoparticles in stabilizing Pickering emulsions has gained
momentum since it offers a versatile, biocompatible, and sustainable approach with a wide …

For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid
hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical …

The objective of this study was to estimate the application of linear dextrins (LDs) as a
potential emulsion stabilizer. LDs fractions with different chain length distributions were …

Lotus seed starch (LS) was enzymatically hydrolyzed by pullulanase, β-amylase and α-
amylase to obtain three types of starch nanoparticles (SNPs): P-SNPs, β-SNPs and α-SNPs …