Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F23%3A10471737" target="_blank" >RIV/00216208:11160/23:10471737 - isvavai.cz</a>
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=EYjQfsSQlZ" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=EYjQfsSQlZ</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijbiomac.2023.123653" target="_blank" >10.1016/j.ijbiomac.2023.123653</a>
Alternative languages
Result language
angličtina
Original language name
Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan
Original language description
The reversibility of freeze-thaw/re-emulsification of Pickering emulsion stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs) was improved by adding konjac glucomannan (KGM). With the increase in the KGM concentration, the delamination of emulsions after freeze-thaw treatment was significantly improved. The microstructure showed that the presence of KGM helped to maintain the network structure of continuous phases. In particular, the particle size of the emulsion did not increase significantly after three freeze-thaw cycles when the KGM concentration was 0.6 % and the oil phase fraction was 60 %. The results of flocculation degree and coalescence degree also indicated that KGM promoted the cross-linking between particles on the surface of the droplet and increased the thickness of the interfacial film of the droplet. Rheological analysis also proved the same result: the elastic modulus of the emulsion was still larger than the viscous modulus, which showed the ideal freeze thaw reversibility. After adding KGM, the emulsion formed a strong network structure with good stability for long-term storage and reversibility for freeze-thaw cycling/re-emulsification. Thus, the emulsion has broad application prospects in food, cosmetics, and pharmaceutical fields.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30104 - Pharmacology and pharmacy
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Biological Macromolecules
ISSN
0141-8130
e-ISSN
1879-0003
Volume of the periodical
233
Issue of the periodical within the volume
April
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
10
Pages from-to
123653
UT code for WoS article
000950513400001
EID of the result in the Scopus database
2-s2.0-85147861915