Pickering emulsions based on CaCl2-gelatinized oat starch
The aim of this study was to investigate calcium chloride-induced gelatinization of oat starch, and its effects on the properties of oat starch-based Pickering emulsions. The starch granules were gelatinized in CaCl2 for up to 24 h and the results indicate that the salt-induced gelatinization of oat granules is not a surface phenomenon, as gelatinization and dissolution of the whole starch granule
