Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F21%3A43902840" target="_blank" >RIV/60076658:12520/21:43902840 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1007/s00217-021-03827-6" target="_blank" >https://doi.org/10.1007/s00217-021-03827-6</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-021-03827-6" target="_blank" >10.1007/s00217-021-03827-6</a>

Result language

angličtina

Original language name

Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles

Original language description

The properties of Pickering emulsion stabilized by different gliadin/sodium caseinate nanoparticle (Gli/CAS NPs) concentrations were investigated through physical stability, rheological properties, and microstructure observation. The results suggested that the higher the particle concentration, the smaller the size of the emulsion. The Pickering emulsion with 4% Gli/CAS NPs displayed the smallest particle size and higher stability. All the Pickering emulsion samples showed pseudoplastic behavior which is regulated through NPs concentration and oil fractions. Frequency sweep and large deformation rheology showed that the prepared Pickering emulsions shared dominant solid characteristic which was mainly determined by the particle network in the continuous phase. CLSM and Cryo-SEM observation showed that Gli/CAS particles adsorbed on the oil-water interface and formed film structures. As Gli/CAS NPs increased, the surface film becomes denser which prevents the coalescence of adjacent oil droplets. The unadsorbed particles in the continuous phase formed a three-dimensional net structure which improved the stability and viscoelastic properties of Pickering emulsion. This work showed that the microstructure and rheological properties of Pickering emulsions could be regulated by particle concentration, which might provide interesting features for various industrial applications.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Volume of the periodical

247

Issue of the periodical within the volume

10

Country of publishing house

DE - GERMANY

Number of pages

13

Pages from-to

2621-2633

UT code for WoS article

000678282300001

EID of the result in the Scopus database

2-s2.0-85111089370