Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
The aim of this work was to investigate how mixtures of starch granules of different size and shape from different botanic sources affect starch-stabilized Pickering emulsions, and to understand which type of granules that dominate at the interface of the emulsion droplets. Pickering emulsions were prepared by combining quinoa starch with waxy maize or oat starch. The effects of the individual sta
