Aggregation behaviour and stability of maize germ oil body suspension.

To utilize maize germ oil bodies as ingredients in the food industry, zeta potential determination and particle diameter analysis were used in this study as indicators of the stability of maize germ oil body suspensions. The stability and aggregation properties of maize germ oil body suspensions were studied at different pH and ion strength conditions, and different thermal treatments. Zeta potential measurement, mean particle size determination, and confocal laser scanning microscopy were also performed.