Rheological and stability of mayonnaise‐based Pickering emulsions stabilised by modified rice starch granules as a plant‐based emulsifier.

This article focuses on evaluating the use of native and modified rice starch granules as plant-based emulsifiers to stabilize mayonnaise-based Pickering emulsions. The study compared physical modification (pre-gelatinisation) and chemical modification (esterification with octenyl succinic anhydride, OSA) of rice starch, assessing their effects on emulsion stability, droplet size, rheological properties, and storage behavior. Results showed that pre-gelatinised rice starch at a low concentration (200 mg/mL oil) produced the most stable emulsions with the smallest droplet sizes and highest viscosity, exhibiting shear-thinning and viscoelastic (solid-like) behavior, while OSA-modified starch required higher concentrations for comparable stability. These findings highlight pre-gelatinised rice starch as a promising plant-based alternative to traditional egg yolk emulsifiers in mayonnaise formulations, with potential applications in food industries seeking healthier, sustainable emulsifiers.