结冷胶
皮克林乳液
乳状液
扫描电子显微镜
化学
扫描电镜
化学工程
润湿
动态光散射
共焦激光扫描显微镜
材料科学
流变学
纳米技术
纳米颗粒
复合材料
生物物理学
食品科学
受激发射
光学
激光器
工程类
物理
生物
作者
Yang Jiang,Chen Zhang,Jinghe Yuan,Yayun Wu,Dapeng Li,Geoffrey I. N. Waterhouse,Dapeng Li,Qingrong Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-02-02
卷期号:349: 129112-129112
被引量:51
标识
DOI:10.1016/j.foodchem.2021.129112
摘要
Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed “ZGPEs”). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction and pH on ZGPEs were systematically evaluated by confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), dynamic light scattering technique, stimulated emission depletion (STED) nanoscopy and rheology. The results showed that ZGPEs exhibited robust colloidal properties and distinct advantage over other previously reported zein-polysaccharide-based Pickering emulsions. CLSM, STED and cryo-SEM analyses revealed that the network structures formed by GG and ZGPs at the continuous phase and oil–water interface were the main contributors to the emulsion’s characteristics. This study provides insights into the fabrication of food-grade Pickering emulsions with distinct characteristics that impart favorable properties to various foods and bioactive delivery systems.
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