Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

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• 作者：Zhiming Gao^a ; ^b ; ¹ ; Junjun Zhao^a ; ¹ ; Ying Huang^a ; Xiaolin Yao^a ; ^b ; Ke Zhang^a ; ^b ; Yapeng Fang^a ; ^b ; ^{fangypphrc@163.com} ; Katsuyoshi Nishinari^a ; ^b ; Glyn O. Phillips^a ; Fatang Jiang^a ; Hao Yang^c
• 关键词：Anisotropic particles ; β-Lactoglobulin ; Protein fibrils ; Pickering emulsion ; Emulsion stability
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：1-8
• 全文大小：1856 K
• 卷排序：76

文摘

β-Lg fibrils can be used solely as an edible oil-in-water Pickering emulsion stabilizer. Emulsions stabilized by β-Lg fibrils have excellent physical stability which doesn't coalesce during long-term storage. Appropriate pH value and fibrils concentration are necessary for the formation and stability of the emulsions. Fluorescence microscope, SEM, and optical microscope were used to investigate the emulsion microstructure.