1.College of Light Industry and Food Engineering,Guangxi University;2.College of Engineering,South China Agricultural University;3.College of Food Science,Fujian Agriculture and Forestry University
Soybean oil-in-water (O/W) Pickering emulsions were prepared using ball-milling esterification modified areca taro starch as particle emulsifiers. The effects of particle concentration and oil phase volume fraction on emulsion stability and rheological properties were investigated. Results indicated that the increase in particle concentration led to an increase in emulsified phase volume, a decrease in droplet sizes, and an increase in storage modulus (G"), suggesting that the emulsion stability was enhanced. When the particle concentration was 3.0%, the droplet size of the emulsion was the smallest, and there was no delamination after standing for 30 days. As the oil phase volume fraction increased, the emulsified phase volume and the droplet size increased. When the oil phase volume fraction was less than 30%, the G" of the emulsion increased, however, when it was greater than 30%, the G" decreased, indicating that the emulsion stability decreased. Therefore, when the particle concentration was 3.0% and the oil phase volume fraction was 30%, the emulsion had better stability.