Particle-stabilizers modified from indica rice starches differing in amylose content.

Highlights: [•] Pickering emulsions stabilized by different rice starch particles were prepared. [•] Emulsion stability and microstructure of the Pickering emulsions were investigated. [•] The Pickering emulsions were stable during the 100days of storage. [•] Starch particles accumulated at O/W interface in the form of densely packed layer. [•] Emulsification of rice particle-stabilizer has no correlation with amylose content. [ABSTRACT FROM AUTHOR]