Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

A Camellia oil-based Oleogel, as a plant-based alternative to fats, was obtained by freeze-drying and shearing of Chlorella pyrenoidosa protein microgel particles (CPP MPs) and guar gum costabilized Pickering emulsions. CPP MPs (pH = 5.0 to 9.0) were prepared by a top-down method, possessing particle sizes ranging from 977.00 to 569.10 nm. The high desorption energy made CPP MPs stable adsorption. Pickering emulsions were prepared by two-step emulsification. Changes in pH (5.0–9.0) and oil phase fraction (φ, 50–75%) regulated the droplet size and rheological properties, enhancing the structural stability. Fourier transform infrared (FTIR) indicated hydrogen bonds occurred in oleogels and the effects of pH on the secondary structure of CPP MPs. MPs with higher pH provided oleogels with higher modulus, thermal stability, textural properties, oil-binding capacity, and oxidative stability but lower thixotropic recovery. These findings further promote the diversification of plant-based oleogels as fat simulants for food applications.