期刊
FOOD CHEMISTRY
卷 275, 期 -, 页码 246-254出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.122
关键词
Zein; Propylene glycol alginate; Rhamnolipid; Complex particles; Pickering high internal phase emulsions; Stability
资金
- National Natural Science Foundation of China [31871842]
In this study, zein-propylene glycol alginate-rhamnolipid complex particles were prepared with suitable three-phase contact angles (theta) for stabilizing oil-in-water Pickering high internal phase emulsions (HIPEs). At a fixed oil phase volume (phi = 0.75), particle concentration influenced the stability, physical properties, and rheology of HIPEs. Confocal laser scanning microscopy showed that complex particles formed a densely packed particle layer around the oil droplets and a three-dimensional network in the continuous phase, highlighting the potential for the complex particles to act as effective RIPE stabilizers. The storage modulus (G') was higher than loss modulus (G '') over the entire angular frequency range, suggesting HIPEs had an elastic gel-like structure. The HIPEs had good stability across a range of environmental conditions (pH, temperatures and salt concentrations). These findings may extend the application of zein in foods and the HIPEs formed may be used as novel delivery system for bioactives.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据