#7609. Tailoring Olive Oil Microcapsules via Microfluidization of Pickering o/w Emulsions

October 2026publication date
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Journal’s subject area:
Safety, Risk, Reliability and Quality;
Food Science;
Industrial and Manufacturing Engineering;
Process Chemistry and Technology;
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Abstract:
In this work, surfactant-modified starches were prepared by reactive extrusion (REX) and used as stabilizers for olive oil-in-water Pickering emulsions. The referred starches are waxy maize starch phosphate (P-MS), octenyl succinic anhydride maize starch (OSA-MS), and octenyl succinic anhydride rice starch (OSA-RS).
Keywords:
Digestibility; Microfluidization; Olive oil; Pickering emulsions; Reactive extrusion

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