Starch botanical origin is a key factor for the characteristics of Pickering emulsion. Starches with different sizes from rice (2.9–7.6 µm), waxy corn (9.3–25.0 µm), wheat (11.4–33.7 µm) and potato (24.4–54.1 µm) were esterified by octenyl succinic anhydride. The modified starch particles were used as stabilisers to produce oil‐in‐water Pickering emulsions. The physical stability, microstructures and rheological properties of different emulsions were compared. Results indicated that the emulsion stabilised with rice starch particles had the minimum droplet size of 83.6 µm and best physical stability during 30 days of storage. Moreover, starch particle size was negatively correlated with emulsion stability (P < 0.05). The particles (3.85% of the emulsion, w/w) built up wall‐like structures around oil droplets, which prevented them from freely moving. All emulsions showed pseudoplastic fluid behaviours and presented gel properties, but elastic modulus (G′) and loss modulus (G″) were mainly affected by starch botanical origins.

中文翻译：

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来自不同植物来源的淀粉颗粒稳定的Pickering乳液的比较研究

淀粉的植物来源是皮克林乳液特性的关键因素。辛烯基琥珀酸酐酯化了大小不同的淀粉，包括大米（2.9–7.6 µm），糯玉米（9.3–25.0 µm），小麦（11.4–33.7 µm）和马铃薯（24.4–54.1 µm）。改性淀粉颗粒用作稳定剂，以生产水包油皮克林乳液。比较了不同乳液的物理稳定性，微观结构和流变性。结果表明，用大米淀粉颗粒稳定的乳液在储存30天期间的最小液滴尺寸为83.6 µm，物理稳定性最佳。此外，淀粉粒度与乳液稳定性呈负相关（P<0.05）。颗粒（占乳液的3.85％，w / w）在油滴周围形成壁状结构，从而阻止了它们自由移动。所有乳剂显示出假塑性流体行为和呈现凝胶特性，但弹性模量（G ^ '）和损耗模量（G ^ “）主要受淀粉植物起源。