Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904451" target="_blank" >RIV/60076658:12520/22:43904451 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.lwt.2022.113298" target="_blank" >https://doi.org/10.1016/j.lwt.2022.113298</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2022.113298" target="_blank" >10.1016/j.lwt.2022.113298</a>

Result language

angličtina

Original language name

Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations

Original language description

In this paper, xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used to prepare Pickering emulsion, and the effect of particle concentration was investigated from the aspects of stability, rheology, and microstructure. Creaming index (CI) decreased along with the increase of XG/Ly NPs concentration and oil content until the particle concentration exceed 2%. At this time, the stratification disappeared, and the emulsion was more stable. Confocal laser scanning microscope showed that XG/Ly NPs form a three-dimensional network in the aqueous phase serving as a physical barrier, which can enhance the viscosity and shear resistance of the emulsion and have the maximum contribution to the emulsions&apos; solid-like elastic properties. Increasing the particle concentration was favorable to enhancing the solid-like property and reducing the droplet size, and the stability of the emulsion was improved. Rheological analysis showed that Pickering emulsions exhibited shear-thinning behavior and good structural stability within a large strain range in a particle concentration dependent manner. The exponent n decreased from 0.70 to 0.39 as the particle concentration and oil content increased. The endeavor confirmed that microstructure and rheological performance of Pickering emulsions could be regulated by particle concentration, which might provide feasible strategy for development functional emulsion systems with controllable structures.

Czech name

—

Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

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

Name of the periodical

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Volume of the periodical

160

Issue of the periodical within the volume

neuvedeno

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

9

Pages from-to

nestrankovano

UT code for WoS article

000779413900007

EID of the result in the Scopus database

2-s2.0-85125496911