Preparation and characterisation of linalool oil-in-water starch-based Pickering emulsions and the effects of the addition of cellulose nanocrystals on their stability

Creaming could be generated during storage of the starch-based Pickering emulsions. And cellulose nanocrystals in the solution are usually dispersed by relatively strong mechanical force, otherwise they may appear in the form of aggregates. In this work, we investigated the effects of cellulose nanocrystals on the stability of the starch-based Pickering emulsions. Results showed that the stability of Pickering emulsions was significantly improved by adding cellulose nanocrystals. Cellulose nanocrystals increased the viscosity, electrostatic repulsion and steric hindrance of the emulsions, which delayed the movement of droplets and obstructed the contact between droplets. This study provides new insights into the preparation and stabilisation of starch-based Pickering emulsions.

Automated summary

This study investigates the effects of cellulose nanocrystals on the stability of starch-based Pickering emulsions. The results show that the stability of Pickering emulsions is significantly improved by adding cellulose nanocrystals. Cellulose nanocrystals increase the viscosity, electrostatic repulsion, and steric hindrance of the emulsions, which delays the movement of droplets and obstructs the contact between droplets. This study provides new insights into the preparation and stabilization of starch-based Pickering emulsions.