Enhanced emulsifying properties of corn starch nanoparticles modified with purple corn cob anthocyanins as a Pickering emulsion gel stabilizer

The strong hydrophilicity of corn starch nanoparticles (CSNPs) limits their application as a Pickering emulsion gel stabilizer. In this study, CSNPs were modified with purple corn cob anthocyanins (PCCAs), a type of anthocyanin derived from processing waste. Fourier transform infrared spectroscopy a...

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Auteurs principaux:	Cheng Guo, Zhaofeng Liang, Weiping Jin, Guoyan Yang, Wenjing Huang, Jinling Li, Bin Li, Wangyang Shen
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2025-01-01
Collection:	Current Research in Food Science
Sujets:	Corn starch Purple corn cob anthocyanins Pickering emulsion gel Rheological properties Interfacial microstructure Stabilization mechanism
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2665927125002837
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