奶油
皮克林乳液
结合
聚结(物理)
化学
油滴
化学工程
流变学
色谱法
材料科学
乳状液
有机化学
复合材料
天体生物学
数学
物理
数学分析
工程类
作者
Xiaojia Yan,Xiaoke Peng,David Julian McClements,Cuicui Ma,Xuebo Liu,Fuguo Liu
标识
DOI:10.1016/j.foodchem.2024.140761
摘要
This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods.
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