Quinoa Starch Granules as Emulsion Stabilizers
(2022) p.283-324- Abstract
Quinoa (Chenopodium quinoa Willd.) has gained recent popularity mainly due to its attractive nutritional profile and its ability to grow under extreme conditions such as salinity, acidity, drought, flooding, and frost as well as the functionality of its component. Starch is the main component of quinoa grain which constitutes up to 60% of the dry grain and plays a crucial role in the functional properties of quinoa. Quinoa starch granules are small, polygonal, and in the range of 0.5–3 μm, with unique physicochemical properties. These unique features have created research interest in the application of the quinoa starch for functional products such as stabilizer for creating Pickering emulsions. This chapter summarizes the application... (More)
Quinoa (Chenopodium quinoa Willd.) has gained recent popularity mainly due to its attractive nutritional profile and its ability to grow under extreme conditions such as salinity, acidity, drought, flooding, and frost as well as the functionality of its component. Starch is the main component of quinoa grain which constitutes up to 60% of the dry grain and plays a crucial role in the functional properties of quinoa. Quinoa starch granules are small, polygonal, and in the range of 0.5–3 μm, with unique physicochemical properties. These unique features have created research interest in the application of the quinoa starch for functional products such as stabilizer for creating Pickering emulsions. This chapter summarizes the application of starch granules in native and modified forms as particles in the stabilization of Pickering emulsions.
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- author
- Marefati, Ali LU and Rayner, Marilyn LU
- organization
- publishing date
- 2022
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Encapsulation, Formulation, Modification, Pickering emulsions, Quinoa, Stability, Stabilizers, Starch granules
- host publication
- Biology and Biotechnology of Quinoa : Super Grain for Food Security - Super Grain for Food Security
- editor
- Varma, Ajit
- pages
- 42 pages
- publisher
- Springer Nature
- external identifiers
-
- scopus:85152854666
- ISBN
- 9789811638312
- 9789811638329
- DOI
- 10.1007/978-981-16-3832-9_14
- language
- English
- LU publication?
- yes
- id
- 362c5782-7c0b-4c02-bd16-81b53f52ea98
- date added to LUP
- 2023-07-21 12:24:33
- date last changed
- 2024-04-05 21:32:11
@inbook{362c5782-7c0b-4c02-bd16-81b53f52ea98,
abstract = {{<p>Quinoa (Chenopodium quinoa Willd.) has gained recent popularity mainly due to its attractive nutritional profile and its ability to grow under extreme conditions such as salinity, acidity, drought, flooding, and frost as well as the functionality of its component. Starch is the main component of quinoa grain which constitutes up to 60% of the dry grain and plays a crucial role in the functional properties of quinoa. Quinoa starch granules are small, polygonal, and in the range of 0.5–3 μm, with unique physicochemical properties. These unique features have created research interest in the application of the quinoa starch for functional products such as stabilizer for creating Pickering emulsions. This chapter summarizes the application of starch granules in native and modified forms as particles in the stabilization of Pickering emulsions.</p>}},
author = {{Marefati, Ali and Rayner, Marilyn}},
booktitle = {{Biology and Biotechnology of Quinoa : Super Grain for Food Security}},
editor = {{Varma, Ajit}},
isbn = {{9789811638312}},
keywords = {{Encapsulation; Formulation; Modification; Pickering emulsions; Quinoa; Stability; Stabilizers; Starch granules}},
language = {{eng}},
pages = {{283--324}},
publisher = {{Springer Nature}},
title = {{Quinoa Starch Granules as Emulsion Stabilizers}},
url = {{http://dx.doi.org/10.1007/978-981-16-3832-9_14}},
doi = {{10.1007/978-981-16-3832-9_14}},
year = {{2022}},
}