Rheology, stability, antioxidant properties, and curcumin release of oil-in-water Pickering emulsions stabilized by rice starch nanoparticles.

Modification of rice starch nanoparticles (SNP) as an emulsifier in Pickering emulsions is reported in this work. The SNP was prepared by HCl hydrolysis with different resident times and subsequently modified via crosslinking by citric acid using various crosslinking times to improve the hydrophobicity of SNP. The modified SNP was used to prepare sunflower oil-in-water Pickering emulsions loaded with curcumin.