Fig. 1. Fat globule sizes (d32) in OSA-starch emulsions (10 wt% oil, pH 7) versus concentrations (0.1-1.25 wt% OSA-starch).
Fig. 2. Optical microscopic images of OSA-starch granules (a: raw OSA starch; b: Heat-treated at 80℃ for 30 min, before homogenization; c: Heattreated at 80℃ for 30 min, after homogenization).
Fig. 3. Changes in surface load (Γ) of OSAstarch emulsions versus concentrations (0.1-1.25 wt% OSA-starch).
Fig. 4. Changes in creaming index of emulsions stabilized with various concentration of OSA-starch (0.1-0.5 wt%) versus storage time.
Fig. 5. Changes in fat globule sizes (d32) (a) and zeta-potential values (b) in 0.5% OSA-starch emulsions versus pH.
Fig. 6. Optical microscopic images of 0.5 wt% OSA-starch emulsions at pH 3 and 7.
Fig. 7. Changes in dispersion stability of OSA-starch emulsions (0.5 % OSA-starch, 10% oil) with pH (a: pH 3.0, b: pH 6.0, c: pH 7.0, d: pH 9.0).
Fig. 8. Mean migration velocity of fat globules in emulsions (0.5 wt% OSA-starch, 10 wt% oil) with pH.
Fig. 9. CLSM images of fat globules in emulsions (0.3 wt% OSA-starch, 10 wt% oil, pH 7) stabilized by heat-treated OSA-starch (a: Nile red, b: Con A-FITC, c: a and b were superimposed, d: magnified image).
Table 1. The particle size of 1% OSA-starch suspensions as affected by heat and high pressure treatments
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