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Correlation study between structural parameters of droplets and rheological properties of O/W high internal phase Pickering emulsions above the closest packing density

文献类型： 外文期刊

作者： Wang, Chenzhi 1 ; Li, Yan 1 ; Xiong, Wei 1 ; Liang, Qiang 1 ; Hua, Xin 1 ; Xuan, Pu 1 ; Lin, Wei 2 ; Yao, Yingzheng 1 ;

作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Inst Food Nutr & Hlth, Chengdu 610066, Peoples R China

2.Sichuan Univ, Dept Biomass & Leather Engn, Key Lab Leather Chem & Engn, Minist Educ, Chengdu 610065, Peoples R China

关键词： High internal phase Pickering emulsions; Emulsion structure; Closest packing density; Confocal laser scanning microscope; Soy protein isolate nanoparticles

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 158 卷

页码：

收录情况： SCI

摘要： The correlation between the structural parameters of droplets and rheological properties of O/W high internal phase Pickering emulsions (HIPPEs) stabilized by soy protein isolate (SPI) nanoparticles was elucidated, with a volume fraction of dispersed phase (phi) above the closest packing density (74%). The structural basis of SPI nanoparticles was confirmed to be spherical heat-induced protein aggregates, which had moderate wettability and excellent interfacial activity. The structural parameters of emulsion droplets (contact length L, diameter D, length d(1), width d(2), the number of adjacent contact droplets Z), and the stability and rheological properties of HIPPEs were characterized by the confocal laser scanning microscopy (CLSM), diffusing wave spectroscopy (DWS), and mechanical rheometer respectively. The results of CLSM indicated the transition of droplets from spherical to polyhedral shapes as increased phi, accompanied by an increased L and Z. The rheological and stability analysis confirmed the widened linear viscoelastic range, elevated gel point (epsilon(c)), and the extended half-life of the intensity autocorrelation function of HIPPEs as phi increased. Moreover, the loss factor (tan delta) remained constant at 0.1 within the phi of 74%-86%, revealing the solid-like nature of HIPPEs. The correlation between phi, structural parameters of droplets, and rheological properties of HIPPEs was further analyzed. The nonlinear regression fitting between the L/D and G' (elastic modulus) yielded a better fitting effect than d(1)/d(2) and Z, suggesting an intrinsic correlation between emulsion structure and rheology. In summary, this study elucidated the intricate relationship between phi, droplet structure, and rheological properties of HIPPEs, offering a research foundation and theoretical basis for the development and application of protein particle-stabilized HIPPEs.

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