Frontiers in Nutrition (Dec 2021)

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles

  • Chong-hao Bi,
  • Shang-yi Chi,
  • Tong Zhou,
  • Xue-ying Wang,
  • Jia-yi Zhang,
  • Zhi-gang Huang,
  • Zhi-gang Huang,
  • Fei Gao

DOI
https://doi.org/10.3389/fnut.2021.795396
Journal volume & issue
Vol. 8

Abstract

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In this paper, a novel high-internal-phase Pickering emulsion (HIPPE) prepared by acid-induced self-assembly SPI gel (A/S-SPIG) was investigated. The steady-state shear test results showed that all HIPPEs were typical shear thinning emulsion, which could form stable emulsion (0.2–1.2% SPI concentration). The network structure of HIPPE stabilized by A/S-SPIG particles (0.2–1.2% SPI concentration) was continuously enhanced with increasing SPI concentration. The high concentration of SPI particles increased the crystallization temperature of the stabilized HIPPE. Meanwhile, at a concentration of 1.2%, HIPPE has the best cohesive property and stability against delamination due to weakened mobility. In conclusion, A/S-SPIG was proved excellent HIPPE stabilized particle.

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