Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43905712" target="_blank" >RIV/60076658:12520/22:43905712 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.foostr.2022.100285" target="_blank" >https://doi.org/10.1016/j.foostr.2022.100285</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foostr.2022.100285" target="_blank" >10.1016/j.foostr.2022.100285</a>
Alternative languages
Result language
angličtina
Original language name
Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator
Original language description
In this paper, the effect of konjac glucomannan (KGM) on the physical stability, rheological properties, and microstructure of Pickering emulsions stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs) with different concentration was investigated. When the Gli/CAS NPs concentration was constant, the increase of KGM content significantly improved the storage stability of the emulsion. For emulsion samples with 20% oil content, with the increase of KGM concentration from 0.1% to 0.6%, the D-32 value decreased from 7.57 +/- 0.24 mu m to 4.47 +/- 0.10 mu m. The CLSM and cryo-SEM observations showed that the particles adsorbed on the oil-water interface and formed a network structure. The structure was conducive to the stability of the emulsion. Irregular bulges on the surface of emulsion with higher KGM content could be observed. When the Gli/CAS NPs concentration was 4 wt%, the viscoelasticity of emulsion was improved and the G' and G" value of the emulsion increases with the increase of KGM content. The study showed that KGM has the potential to regulate the stability and rheological properties of emulsions, which might provide an interesting perspective for various industrial applications of functional emulsions.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Structure-Netherlands
ISSN
2213-3291
e-ISSN
—
Volume of the periodical
33
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
000911712200004
EID of the result in the Scopus database
2-s2.0-85131380212