Abstract The performance of pregelatinized waxy rice starch (PWRS) as an emulsifier in coconut oil and hexadecane emulsions was examined. Emulsification was carried out at various stirring speeds (Ultra-Turrax at 8000, 11,000, and 15,000 rpm with an oil content of 10%). Two treatments were used to test the stability of the emulsions: under a static condition for two weeks and under thermal treatment using differential scanning calorimetry (DSC) at −30 to 50 °C for three cycles. The changes in the structure of the PWRS caused by high shear stress at the stirring speed of 15,000 rpm induced creaming in all the emulsions. The ability of the PWRS to protect the oil droplets was influenced by the type of oil and environmental conditions. PWRS was better adsorbed on coconut oil than on hexadecane as signified by the values for relative apparent viscosity and yield stress, what was observed in photomicrographs, and the changes in 1D 1H NMR intensity at different PWRS concentrations.

中文翻译：

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搅拌速度和油种对预糊化糯米淀粉乳化剂稳定水包油乳液性能的影响

摘要 研究了预胶化糯米淀粉 (PWRS) 在椰子油和十六烷乳液中作为乳化剂的性能。乳化在各种搅拌速度下进行（Ultra-Turrax 转速为 8000、11,000 和 15,000 rpm，油含量为 10%）。使用两种处理方法来测试乳液的稳定性：在静态条件下两周和在-30 至 50°C 下使用差示扫描量热法 (DSC) 进行三个循环的热处理。在 15,000 rpm 的搅拌速度下，由高剪切应力引起的 PWRS 结构的变化在所有乳液中引起乳状液。PWRS 保护油滴的能力受油的类型和环境条件的影响。