Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

(2020) Akash Kaushal Balakrishna et al.   MOLECULES

Modification of starch: A review on the application of “green” solvents and controlled functionalization

(2020) Yifei Fan et al.   CARBOHYDRATE POLYMERS

Research advances in chemical modifications of starch for hydrophobicity and its applications: A review

(2020) Xiang Wang et al.   CARBOHYDRATE POLYMERS

Characterization and stability of short-chain fatty acids modified starch Pickering emulsions

(2020) N. Abdul Hadi et al.   CARBOHYDRATE POLYMERS

Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers

(2020) Arkaye Kierulf et al.   FOOD CHEMISTRY

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems

(2020) Qingfa Wang et al.   FOOD CHEMISTRY

Fabrication and characterization of resistant starch stabilized Pickering emulsions

(2020) Xuanxuan Lu et al.   FOOD HYDROCOLLOIDS

Resistant starch nanoparticles prepared from debranched starch by medium-temperature recrystallization

(2020) Tingting Miao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural and physicochemical properties of lotus seed starch nanoparticles

(2020) Xiong Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Starch nanoparticles: production methods, structure, and properties for food applications

(2020) Pedro Henrique Campelo et al.   Current Opinion in Food Science

Impact of high pressure on starch properties: A review

(2020) Luís M.G. Castro et al.   FOOD HYDROCOLLOIDS

Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization

(2020) Yang Qin et al.   ULTRASONICS SONOCHEMISTRY

Starch based Pickering emulsions: Fabrication, properties, and applications

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches

(2019) Alyne F.K. Minakawa et al.   FOOD CHEMISTRY

Pickering emulsion stabilized by amphiphilic pH-sensitive starch nanoparticles as therapeutic containers

(2019) Parisa Sufi-Maragheh et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Preparation and properties of OSA-modified taro starches and their application for stabilizing Pickering emulsions

(2019) Zhen-Yu Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer

(2019) Yun-Kyung Lee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems

(2019) Chao Qiu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatment

(2019) Ranran Chang et al.   ULTRASONICS SONOCHEMISTRY

Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review

(2019) Suman Kumari et al.   FOOD RESEARCH INTERNATIONAL

Production of tapioca starch nanoparticles by nanoprecipitation-sonication treatment

(2019) Sara Hedayati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions

(2019) Sara Hedayati et al.   FOOD HYDROCOLLOIDS

Assembly of Pickering emulsions using milled starch particles with different amylose/amylopectin ratios

(2018) Xuanxuan Lu et al.   FOOD HYDROCOLLOIDS

Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Pickering emulsions stabilized with native and lauroylated amaranth starch

(2018) Everth J. Leal-Castañeda et al.   FOOD HYDROCOLLOIDS

Mechanistic understanding of the relationships between molecular structure and emulsification properties of octenyl succinic anhydride (OSA) modified starches

(2018) Haixiang Zhang et al.   FOOD HYDROCOLLOIDS

Pickering emulsions stabilized by media-milled starch particles

(2018) Xuanxuan Lu et al.   FOOD RESEARCH INTERNATIONAL

Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions

(2018) H.A. Fonseca-Florido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pickering emulsions stabilized by compound modified areca taro (Colocasia esculenta (L.) Schott) starch with ball-milling and OSA

(2018) Cancan Liu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids

(2018) A.Schneider Teixeira et al.   FOOD AND BIOPRODUCTS PROCESSING

Dispersion Characteristics of Pregelatinized Waxy Rice Starch and its Performance as an Emulsifier for Oil-in-Water Emulsions: Effect of Gelatinization Temperature and Starch Concentration

(2018) Yulianingsih Rini et al.   FOOD HYDROCOLLOIDS

Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions

(2018) D. Gómez-Luría et al.   FOOD HYDROCOLLOIDS

Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles

(2017) Fan Ye et al.   FOOD CHEMISTRY

Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

(2017) Shengju Ge et al.   FOOD CHEMISTRY

High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

(2017) Thiago S. Leite et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch

(2017) Edith Agama-Acevedo et al.   Current Opinion in Food Science

Stabilizing emulsions using high-pressure-treated corn starch

(2016) Gina Villamonte et al.   FOOD HYDROCOLLOIDS

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Physical and chemical modification of starches: A review

(2015) Zia-ud-Din et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties

(2015) Khanh Son Trinh   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro and in vivo digestion of octenyl succinic starch

(2013) Yongfeng Ai et al.   CARBOHYDRATE POLYMERS

Pickering emulsions stabilized by native starch granules

(2013) Chen Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Quinoa starch granules as stabilizing particles for production of Pickering emulsions

(2012) Marilyn Rayner et al.   FARADAY DISCUSSIONS

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS