Abstract
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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biological Macromolecules
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
