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; Fei Gao

doi:10.3389/fnut.2021.795396

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

Front Nutr. 2021 Dec 23:8:795396. doi: 10.3389/fnut.2021.795396. eCollection 2021.

Authors

Chong-Hao Bi¹, Shang-Yi Chi¹, Tong Zhou¹, Xue-Ying Wang¹, Jia-Yi Zhang¹, Zhi-Gang Huang^{1

2}, Fei Gao³

Affiliations

¹ School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China.
² Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing, China.
³ School of Food and Health, Beijing Technology and Business University, Beijing, China.

Abstract

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.

Keywords: acid-induced self-assembled gels; emulsion gels; microstructure; rheological properties; thermal properties.