The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant

•Pickering emulsions stabilized by starch particles and surfactants were fabricated.•Physical and oxidative stability of the Pickering emulsions were investigated.•Particles were compatible with anionic surfactant and enhanced the emulsion stability.•Starch particles decreased oxidation rate and increased stabilities of emulsions. Sunflower oil–in–water Pickering emulsions were fabricated using octenyl succinic anhydride (OSA) modified starch particles and small molecular surfactants (e.g., SDS, CTAB and Tween 20) as stabilizers. Emulsions were characterized for physical stabilities by cream volume, droplet size distribution and microstructure. Oxidative stabilities of the emulsions were investigated by accelerated oxidation tests at 50 °C. Results showed that cream volumes had little difference after 14 days of storage, while the droplet sizes of emulsions stabilized by starch particles and surfactants decreased greatly compared to those only with starch particles (p