Italian Journal of Food Science https://www.itjfs.com/index.php/ijfs <p>The <strong>Italian</strong> <strong>Journal</strong> <strong>of</strong> <strong>Food</strong> <strong>Science</strong> is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.</p> <p> </p> <p align="center"><a href="https://itjfs.com/ojs/index.php/ijfs/issue/current" target="_blank" rel="noopener"><img src="https://itjfs.com/ojs/public/site/images/albertochied/IJFS-testataBN.jpg" alt="" /></a></p> Codon Publications en-US Italian Journal of Food Science 1120-1770 <h4>Copyright Agreement with Authors</h4> <p>Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to&nbsp;"Italian Journal of Food Science"&nbsp;the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.</p> <p>&nbsp;</p> <h4>License for Published Contents</h4> <p><img src="/ojs/public/site/images/albertochied/88x31.png" alt=""></p> <p>http://creativecommons.org/licenses/by-nc-nd/4.0/</p> <p>&nbsp;</p> <div>&nbsp;</div> Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles https://www.itjfs.com/index.php/ijfs/article/view/2090 <p>In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the modified starch particles were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil particles. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles’ stabilization within the starch network.</p> Umer Farooq Carla Di Mattia Marco Faieta Federica Flamminii Paola Pittia Copyright (c) 2021 Umer Farooq, Carla Di Mattia, Marco Faieta, Federica Flamminii, Paola Pittia http://creativecommons.org/licenses/by-nc-nd/4.0 2021-10-08 2021-10-08 33 4 1 10 10.15586/ijfs.v33i4.2090