乳状液
聚结(物理)
粘弹性
化学工程
黄原胶
流变学
色谱法
化学
材料科学
热稳定性
灭菌(经济)
复合材料
外汇
货币经济学
外汇市场
经济
工程类
物理
天体生物学
作者
Xi Yang,Tian Gong,Dan Li,Anqi Li,Lijun Sun,Yurong Guo
标识
DOI:10.1016/j.carbpol.2019.115278
摘要
In the study, a facile methodology for fabricating high viscoelastic emulsion gels has been proposed, which is based on the synergistic gelation mechanism of xanthan and konjac glucomannan (KGM). The effects of preparation strategies, oil contents and simulated sterilization conditions (121 °C, 30 min) on the emulsion gels were systemically investigated. All emulsion gels exhibited similar gelation temperature (Tgel) and gel melting temperature (Tmelt), indicating that the gelling continuous phase played a predominant role in the emulsion gel formation. However, the viscoelasticity of the emulsion gels was different depending on preparation strategies and oil phase fractions. When a low concentration of tween-80 (<1.0 %, v/v) was incorporated during emulsification process, the resultant emulsion gels showed satisfactory thermal stability and could undergo simulated sterilization conditions without discernible oil droplet coalescence observed. Conclusively, these results demonstrate the potentials of co-utilization of xanthan and KGM in designing novel food products.
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