Enhancing the stability of oil-in-water emulsions by synergistic interplay between binary protein particles and starch nanocrystals

Oil in water (o/w) emulsions are ubiquitous in food systems, where the stabilization of a homogeneous biphasic texture is necessary. In this study, binary protein particles (CRPs) with hydrophilic shells (cod proteins) and hydrophobic cores (rice proteins) were fabricated as stabilizers of o/w emulsions. To circumvent their instability at the interface due to conformational changes, the CRPs were further reinforced by starch nanocrystals (SNCs)...