The effects of pregelatinized waxy maize starch (WMS) concentration (0.0e5.0 wt%) on the physicochemical
properties and stability of model low-fat (20.0 wt% rapeseed oil) oil-in-water emulsions, made
with dried egg yolk or sodium caseinate (2.0 wt%) were explored. All samples exhibited shear-thinning
flow behavior, and the detected from HerscheleBulkley’s model parameters: yield stress (s0), consistency
coefficient (K), and flow behavior index (n) were highly affected (p < 0.001) by WMS addition. Oscillatory
test data revealed that the structure of emulsions changed from liquid (2 wt% WMS) to gel-like (3 wt%
WMS). The storage (G0) and loss (G00) moduli were modeled as a power function of oscillatory frequency.
WMS concentration had a significant (p < 0.001) impact on the emulsions stability with respect to
creaming and fat holding capacity. Positive correlation values were found between Bohlin’s and stability
parameters of emulsions. The obtained results can be exploited for the development of low-fat healthoriented
food emulsions.