Characteristics of starch-based Pickering emulsions from the interface perspective

摘要

Background: Starch-based Pickering emulsions have been the focus of considerable research on emulsion-based delivery systems during the past decade. The performance of starch particles at the interface is vital for emulsion stability. The unique gelatinization characteristics and various modifications of starch endow the interface with controllable tuning strategies. However, information regarding the properties of starch-based emulsions from the interface perspective remains limited.