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Jie Yu et al.
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Xue Dong et al.
Summary: This study investigated the influence of sodium ion strength on the properties and microstructure of WPI gels during in vitro digestion. Results showed that lower salt concentrations formed fine-stranded gels, while higher salt concentrations formed coarse-stranded gels. Salt concentration also affected the elastic modulus and digestion rate of the gels.
FOOD HYDROCOLLOIDS
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Xiaoying Zhang et al.
Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.
FOOD HYDROCOLLOIDS
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Jiaqi Su et al.
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FOOD HYDROCOLLOIDS
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Summary: This paper elaborates on the factors affecting the stability of Pickering emulsions, summarizes their physicochemical properties, and highlights the applications of food-grade particle-stabilized Pickering emulsions. Various food-grade particles can be modified to enhance their performance as Pickering emulsifiers for applications such as fat substitutes, nutraceutical delivery, and cleaning agents. The research trends in this field include Pickering double emulsions, multilayer Pickering emulsions, and responsive Pickering emulsions, indicating a significant revolution in the food industry.
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Ting Zhang et al.
Summary: Protein nanoparticles with different shapes are widely studied for their natural sources, non-toxicity, easy extraction, good surface activity, and emulsion stabilization abilities. The preparation methods can be classified into natural self-assembly, physical, chemical, and enzymatic methods, while the modification methods include physical mixing and chemical crosslinking at the oil/water interface. This research provides insight into the properties of protein nanoparticles and their potential in stabilizing Pickering emulsions.
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