Publications by authors named "Anna Timgren"
Article Synopsis
- Starch granules are being explored as effective stabilizers for food-grade Pickering emulsions, specifically for oil-in-water mixtures.
- The study examined seven different types of starch, including quinoa and rice varieties, in various states (native, heat-treated, and chemically modified), focusing on their ability to stabilize droplets.
- Quinoa starch, particularly when modified, showed the best stabilizing capacity, resulting in very stable emulsions even after two years, indicating its potential for use in food and pharmaceutical applications.
Intact starch granules isolated from quinoa (Chenopodium quinoa Willd.) were used to stabilize emulsion drops in so-called Pickering emulsions. Miglyol 812 was used as dispersed phase and a phosphate buffer (pH7) with different salt (NaCl) concentrations was used as the continuous phase.
View Article and Find Full Text PDFThe aim of this work has been to characterize starch based Pickering emulsions as a first step to evaluate their possible use as vehicles for topical drug delivery. A minor phase study of emulsions with high oil content has been performed. Emulsion stability against coalescence over eight weeks and after mild centrifugation treatment has been studied.
View Article and Find Full Text PDFBackground: Particle-stabilised emulsions, so-called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1-3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity.
View Article and Find Full Text PDF