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Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics

cris.lastimport.scopus2025-10-23T06:55:21Z
cris.virtual.author-orcid0000-0003-4570-7221
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cris.virtualsource.author-orciddafe00c4-99bb-45f5-8886-d6f261ff6cb3
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cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
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cris.virtualsource.author-orcidb5ea5133-b916-419e-aa87-86a713721710
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dc.abstract.enEffective formation and stabilisation of emulsions while meeting high consumer requirements, including the so-called green label, is still a technological challenge. This is related to the multitude of emulsion destabilization mechanisms and the vastness of methods used to study them, which implies the need to develop an understanding of the phenomena occurring in emulsions. Commercial starch preparations obtained by physical and chemical modification were used to prepare model emulsions that were studied in terms of their stability. Native potato starch was the reference material. The analytical methods used included rheology, low field nuclear magnetic resonance (LFNMR), size exclusion chromatography with triple detection (SEC), and surface/interfacial tension measurements. The results showed that chemical and physical modification improved the func tionality of starch in emulsions. This is due to not only chemical but also physical modifications, i.e., pregelatinization causes changes in the molecular structure of starch, including an increase in the molecular weight and the degree of branching. As a consequence, the conformation of starch macromolecules changes, which results in a change of the dynamics of protons in the continuous phase of the emulsion and the thermodynamics of starch adsorption at the water/oil interface.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorLe Thanh-Blicharz, Joanna
dc.contributor.authorLewandowicz, Jacek
dc.contributor.authorSzwengiel, Artur
dc.contributor.authorProchalska, Krystyna
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.authorLewandowicz, Grażyna
dc.date.access2024-12-06
dc.date.accessioned2024-12-11T11:32:19Z
dc.date.available2024-12-11T11:32:19Z
dc.date.copyright2024-11-28
dc.date.issued2024
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number23
dc.description.points140
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/molecules29235626
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2203
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/23/5626
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 5626
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enstarch modification
dc.subject.enemulsion stability
dc.subject.enlow field nuclear magnetic resonance
dc.subject.ensize exclusion chromatography
dc.subject.ensurface/interfacial tensions
dc.subject.enrheological properties
dc.titleInsight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics
dc.typeJournalArticle
dspace.entity.typePublication