Behavior Of Emulsions Research Articles

In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids.

Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both affect the bioaccessibility of the flavonoids. The purpose of this study was to investigate the impact of the interfacial properties of excipient emulsions on the in vitro gastrointestinal fate of representative structural flavonoids (quercetin, kaempferol, and apigenin) through the INFOGEST method. Tween 80 (TW80) (a nonionic surfactant) was more effective at reducing the oil-water interfacial tension than whey protein isolate (WPI) (a protein-based emulsifier) or octenyl succinic anhydride (OSA)-modified starch (MS) (a polysaccharide-based emulsifier). Moreover, TW80 created excipient emulsions with smaller oil droplets, which were more resistant to oral and gastric conditions. The WPI-emulsions underwent severe flocculation in the gastric phase, leading to an appreciable increase in particle size (from 220 to 3000 nm). The TW80-coated oil droplets were more digestible than WPI- or MS-coated ones. This was attributed to the larger lipid surface area for lipase attachment. The bioaccessibility of quercetin, kaempferol, and apigenin was also affected by emulsifiers: TW 80 (25% to 45%) > WPI (14% to 29%) ≈ MS (15% to 25%). Flavonoid bioaccessibility appeared to be related to their molecular properties. This study provides guidance for the design of effective excipient emulsions to enhance the bioavailability of flavonoids. © 2024 Society of Chemical Industry.

Hydrophilic Chain Length for Octylphenol Polyoxyethylene Ether Adsorption at the n-Hexadecane-Water Interface: Theoretical and Experimental Study.

With the advancement of technologies for developing tight and shale reservoirs, nonionic surfactants have garnered significant attention due to their remarkable properties. The structure of these surfactants plays a crucial role in determining the characteristics of the oil-water interface, particularly influencing emulsification behavior and crude oil recovery. This study investigates the effect of varying the number of hydrophilic polar groups (n = 10, 20, 30, 50) in octylphenol polyoxyethylene ether (OP-n) on its adsorption behavior at the n-hexadecane-water interface using molecular dynamics simulation. The impact of these variations on interfacial properties was further analyzed through measurements of interfacial tension and observations of emulsion droplet morphology. The study results indicate that variations in the number of hydrophilic polar groups significantly affect interfacial properties. Increasing the number of hydrophilic polar groups led to a notable increase in the thickness of the n-hexadecane or water phase, as well as the thickness of the water or oil layer and the surfactant layer. Moreover, when the number of hydrophilic polar groups reached 20, the OP-n molecules exhibited a more curled conformation at the interface, enhancing their ability to encapsulate water and resulting in a decrease in the diffusion coefficient of the molecules in each phase. Additionally, interfacial tension was found to be positively correlated with the number of hydrophilic polar groups and remained unchanged beyond a certain emulsion diameter. This study provides a theoretical basis and reference data for optimizing surfactant structures to improve crude oil recovery.

Influence of resins, asphaltenes and petroleum acid interactions on water/model oil interfacial properties and emulsion stability

The presence of natural lipophilic emulsifiers, such as asphaltenes (A), resin (R) and petroleum acids (PA) in crude oil, plays a crucial role in stabilizing the W/O emulsions. This study primarily focuses on elucidating the influence of their interactions on the interfacial properties of the water/model oil system, as well as its emulsion stability. First, equilibrium interfacial tension (IFT), interfacial dilational modulus (IDM) and phase angle are measured. Then, emulsion stability experiments are performed. Finally, microscopic images of the emulsions were captured to evaluate droplet size and dispersity. Results show that the addition of petroleum acid to both asphaltene-only and resin-only system reduces IFT and dilational modulus, weakening the strength of the interfacial film. The inhibitory effect of petroleum acid on resins’ adsorption at the interface is more pronounced compared to asphaltenes’. A low proportion of resin and petroleum acid (A/R ≥ 5, A/PA ≥ 7) enhances emulsion stability by co-adsorbing with asphaltenes at the oil–water interface. Conversely, a high proportion of resin and petroleum acid leads to a decrease in IDM and emulsion stability. For asphaltene/petroleum acid–water system, when A/PA ≤ 5, the presence of petroleum acid decreases the droplet size but enhances droplet dispersion while decreasing emulsion stability. It can be inferred that the presence of petroleum acids contributes more to the formation rather than stabilization of emulsions. This work deepens insights into the emulsion behavior of natural surfactants, providing theoretical guidance for the formation of stable emulsions underground and efficient demulsification above ground.

Preparation, characterization, and stability of chitosan-tremella polysaccharide layer-by-layer encapsulated astaxanthin nanoemulsion delivery system

In this study, a layer-by-layer (LBL) encapsulated astaxanthin (Ast) nanoemulsion delivery system based on chitosan (CS) and tremella polysaccharide (TP) was successfully developed. The system constructed an Ast-CS-TP emulsion with high encapsulation efficiency and an excellent stability profile by utilizing the opposite charge properties of CS and TP. This study evaluated the effects of different stresses (including temperature, salt addition, pH, UV irradiation, and centrifugal force) on the emulsion's stability. To further investigate the protective mechanism of the emulsions, we performed antioxidant activity experiments after UV treatment. Additionally, an in vitro digestion experiment was conducted to assess the behavior of Ast emulsion under simulated gastrointestinal conditions. The stability correlation coefficients were calculated using the Python database Pandas. The results showed that Ast-CS-TP emulsions exhibited turbidity and enhanced homogeneity with a small particle size of around 400 nm and a high absolute zeta potential of 35 mV and exhibited excellent stability under various stresses. The Ast-CS-TP emulsions also exhibited pH-responsive release at pH ≥ 7, consistent with pH changes in the gastrointestinal tract, and were stable in highly concentrated salt solutions. We found that the CS and TP layers significantly improved the photostability of Ast. CS and TP significantly enhanced Ast's oral bioavailability. The stability correlation coeffcients showed that pH and salt concentration were the largest factors that affected the stability of the emulsion. This study provided important insights into the encapsulation and targeting of Ast, providing a theoretical foundation and technical guidance for the comprehensive utilization of Ast.

Effect of cellulose nanocrystals on the emulsion stability and rheological properties of microalgal Pickering emulsions

This study investigates the effect of cellulose nanocrystals (CNCs) to Pickering emulsions prepared with microalgal particles (Spirulina sp. (SPI), Chlorella sp. HS2 (CLO)). The microalgae particles show a weak interfacial localization and Pickering behavior on the O/W emulsion depending on the size (avg. drop size ∼5.39 μm with SPI and 22.15 μm with CLO), resulting in a different stabilization effect. When CNC is additionally mixed with the Pickering emulsions including large microalgae particles (CLO), CNC replaces microalgae particles and localizes at the interface, enhancing strong emulsion stabilization. For the Pickering emulsions including small microalgae (SPI), CNC localizes at the continuous phase, forming a network structure regardless of the concentration. This interfacial localization behavior of CNC against microalgae particles is reflected in the rheological behavior of the Pickering emulsion. Depending on the location of CNC, the emulsions exhibit the two-step yielding behavior, mainly attributed to the CNC network in the continuous phase. The complex role of particles in the emulsion system is more sensitively reflected in the large amplitude oscillatory shear (LAOS) region, characterized using the sequence of physical process (SPP) rheological analysis. The maximum elasticity (Emax) in SPP analysis, which indicates the recovery of the deformed structure, exhibits a significant difference, discriminating structural characteristics of CNC dispersion incorporated with microalgae particles. Emulsion with CLO-CNC has lower Emax than the SPI-CNC case because CNC particles disperse at the interface and the continuous phase. Then the distance between CNC particles is longer, resulting in a weak network structure throughout the emulsion. Due to a weak network of CNC, the emulsion is more vulnerable to coalescence compared to the SPI-CNC system. Therefore, this study suggests that CNC particles added to the Pickering emulsion with microalgae compete to localize at the interface and give coalescence suppression effects to the emulsion. Also, for the Pickering emulsion system composed of multi-particles, rheological analysis including SPP analysis successfully indicates structural characteristics and flow-induced stabilization of Pickering emulsions with multi-particles that microscopic characterization could not detect.

Thermal stability and in vitro digestive behavior of Pickering emulsion stabilized by high-amylose starch nanocrystals

In this study, high-amylose starch (HAS) was processed using sulfuric acid-ultrasonic cross-linking to produce high-amylose starch nanocrystals (HASNC). These nanocrystals were used to stabilize Pickering emulsions and assess their effectiveness in encapsulating β-carotene. Normal starch nanocrystals (NSNC) were prepared similarly for comparison. The HASNC retained key HAS properties, such as heat and enzyme resistance, providing several advantages to HASNC-stabilized emulsions. First, after exposure to 100 °C heat and in vitro tests simulating the mouth and stomach, the HASNC-stabilized emulsions demonstrated significantly greater stability and higher β-carotene retention compared to the NSNC-stabilized emulsions. This enhanced stability is attributed to the lower gelatinization degree and increased resistance to α-amylase hydrolysis of HASNC, which provides stronger steric stabilization of the oil droplets. Second, during in vitro small intestine tests, the greater enzyme resistance of HASNC allowed for the formation of a denser barrier around the oil droplets, effectively preventing lipase and bile salts from contacting the oil droplets. This led to a reduced rate and extent of lipid digestion and facilitated a sustained-release effect. Consequently, HASNC, as a starch-based emulsifier, show great potential as an effective delivery system for the sustained release of bioactive compounds.

Adsorption behavior of asphaltene aggregates generated by self-association at the oil/water interface

The formation of emulsions is undesirable yet unavoidable in petroleum production. Researchers suggest that asphaltenes adsorb at the oil/water interface, forming a protective film that stabilizes emulsions. This study investigates how asphaltene aggregates, formed through intermolecular interactions, affect emulsion stability and the properties of the oil/water interface. First, the effects of asphaltene concentrations, components, and temperatures on emulsion stability and the association state of asphaltenes were explored using the bottle test method and dynamic light scattering, respectively. The promotion of asphaltene aggregation by higher asphaltene concentrations and liquid paraffin content was confirmed by comparing the average size of aggregates, while higher temperatures were found to inhibit aggregation. Higher temperatures destabilize emulsions containing asphaltenes by increasing water droplet collisions, whereas higher asphaltene concentrations and liquid paraffin content stabilize emulsions. Subsequently, the effects of these conditions on expansion modulus were thoroughly investigated using the pendant drop technology. Pendant drop experiments demonstrate that increasing asphaltene concentration, along with the introduction of liquid paraffin, enhances asphaltene aggregation, thereby reinforcing the structural stability of the interfacial film. Spinning drop experiments were conducted to obtain dynamic interfacial tension (IFT) and analyze the adsorption behavior of aggregates at the oil/water interface. The adsorption process of asphaltenes driven by intermolecular interactions, occurs in three regimes: a short-term diffusion-controlled process, a transition process, and a long-term low-speed descent process, referred to as Regimes I, II, and III. The diffusion coefficient in Regime I increases with temperature, while the equilibrium IFT in Regime III decreases with temperature. In Regime II, adsorbed asphaltene aggregates from Regime I tend to prevent further adsorption, reducing the rate of dynamic IFT decrease. In Regime III, dynamic IFT decreases slowly, primarily due to the continued adsorption of asphaltene aggregates into the sublayer and their subsequent reconfiguration. These findings have significant implications for improving the understanding of oil/water interface properties and emulsion behavior in oil production, transportation, and refining systems.

Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations

Gelled emulsion systems offer promising matrices for encapsulating bioactive compounds, enhancing stability, bioavailability, and controlled release. Incorporating inulin-type dietary fibers into emulsion-filled gels can innovate food products. This study explored the impact of inulin concentration (0–15 % w/w) on visual aspect, microstructure, particle size distribution, creaming stability, rheological behavior, and encapsulation efficiency of emulsions and gelled emulsions with clove bud oil rich in eugenol. Regardless of inulin concentration, systems exhibited evenly distributed small oil droplets, ensuring good creaming stability. Emulsions with 10–15 % inulin formed gels upon natural cooling to approximately 30 °C. Viscoelastic properties varied with inulin concentration, attributed to increased polymer chain approximation and mobility. Higher inulin content decreased the transition temperature (66 °C, 56 °C, and 54 °C for 10 %, 12.5 %, and 15 % inulin, respectively). While inulin did not enhance creaming stability, it acted as a physical barrier, improving encapsulation efficiency of eugenol to nearly 100 %. Inulin-based emulsion-filled gels offer potential for functional food development, enriching nutritional value and health benefits.

Analyzing Emulsion Dynamics via Direct Visualization and Statistical Methodologies.

Analytical centrifugation is a powerful technique that leverages the principles of centrifugal force and optical detection to characterize emulsion droplets in a label-free and high-throughput manner. Other advantages include minimal sample preparation effort and compatibility with a wide range of emulsion formulations. However, the resulting data can be rather complex and, thus, difficult to fully understand and interpret. To tackle this, we developed two analytical methodologies that enable an easy and intuitive understanding of the data as well as an objective, quantitative analysis and validated them using six model emulsions employing different surfactants. Through their application, insights with unprecedented clarity into dynamic emulsion behavior, stability mechanisms, and emulsion-based processes can be gained, facilitating advancements in fields such as food science, pharmaceuticals, and materials engineering.

Effect of a SILICA/HPAM Nanohybrid on Heavy Oil Recovery and Treatment: Experimental and Simulation Study.

The addition of nanoparticles has been presented as an alternative approach to counteract the degradation of polymeric solutions for enhanced oil recovery. In this context, a nanohybrid (NH34) of partially hydrolyzed polyacrylamide (MW ∼12 MDa) and nanosilica modified with 2% 3-aminopropyltriethoxysilane (nSiO2-APTES) was synthesized and evaluated. NH34 was characterized by using dynamic light scattering, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. Fluid-fluid tests assessed its viscosifying power, mechanical stability, filterability, and emulsion behavior. Rock-fluid tests were carried out to determine the nanohybrid's adsorption in porous media, the inaccessible pore volume (IPV), and the resistance (RF) and residual resistance factors (RRF). These tests were conducted under the conditions of a Colombian field. NH34 results were compared with four (4) commercial polymers (P34, P88, P51, and PA2). The viscosifying power of NH34 was observed to be similar to that of the four commercial polymers at a lower concentration, but it exhibits more resistance to mechanical and chemical degradation. The evaluation of the emulsion behavior showed that the nanohybrid neither changed the dehydration process nor altered the crude oil viscosity, favoring its extraction at the wellhead. However, the water clarification treatment must be adjusted because the oil and grease contents and turbidity increase with the residual concentration of NH34. Incremental oil recovery factors obtained by numerical simulation (compared to waterflooding) were P51 (5.5%) > P34 (4.9%) > P88 (4.8%) > NH34 (2.6%) > PA2 (0.9%). The polymers P51, P34, and P88 had a better recovery factor than NH34 and PA2 due to their lower values of residual adsorption and IPV. Few studies have been reported on polymer nanohybrids' emulsion and flow behavior. Therefore, further research is needed to enhance our understanding of the fundamental enhanced oil recovery mechanisms associated with polymer nanohybrids.

Effect of xanthan gum on stability and rheological behavior of O/W emulsion

Oil-in-water emulsions were prepared by homogeneous emulsification using glycerol stearate (and) PEG-100 stearate (A165) as emulsifier and xanthan gum (XG) as thickener. The effects of oil and XG content on the stability and flow behavior of emulsion were studied by polarizing microscope and rheometer. The hydrogen bonding interaction between xanthan gum molecules was studied by molecular dynamics simulation, and then the interaction between xanthan gum and emulsifier was further studied. The results showed that when there is no xanthan gum and the emulsifier content is 3%, the oil content increased, the particle size decreased. When the oil content is constant, the emulsion particle size decreases at first and then increases with the XG content increasing, which is due to the accumulation of XG and emulsifier on the oil-water interface, and the interfacial film thickens. The flow behavior of O/W emulsion can be described by a power law function. The emulsion without XG is Newtonian fluid at low oil content, and when the oil content increased, it was transformed into non-Newtonian fluid. The viscosity and consistency index increased with the increase of XG, which is due to the hydrogen bond between XG and emulsifier. However, the flow behavior index decreased greatly, the degree of shear thinning of emulsion enhanced. XG increased the viscosity of the mobile phase, under shear force, the deformation degree of droplets and the degree of shear thinning were different. This study can provide a reference for further regulating the stability and flow characteristics of skin care emulsion.

Breaking behavior of cationic bitumen emulsions

Breaking behavior of cationic bitumen emulsions

Impact of surface-modified silica and magnesium oxide nanoparticles on the flow behaviour of East Baghdad crude oil and emulsion

Impact of surface-modified silica and magnesium oxide nanoparticles on the flow behaviour of East Baghdad crude oil and emulsion

The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene.

β-Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L-1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1-10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L-1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry.

Rheophysical Characteristics of Hydrocarbon Flow in Microcracks

The rheophysical aspects of the non-Newtonian behavior of oil-water emulsion during flow in thin channels are considered experimentally. Using the microchannel model it is established that the nonlinear rheological effect in the flow of oil-water emulsion in micro-slits is mainly caused by the value of the electrokinetic potential of the system, by reducing of which it is possible to significantly weaken the non-Newtonian nature of the fluid. To regulate the electrokinetic potential, antistatic additives were used, the optimal concentration of which was established experimentally. Based on the Bingham model, rheological parameters of oil-water flow were estimated at different micro-slit clearances, in the absence and presence of an antistatic additive. It is established that a reduction in the electrical potential leads to a significant decrease in the yield shear stress during the fluid flow in the microchannel.

Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation

This study aimed to assess the feasibility of stabilization of Pickering emulsion with glycosylated soybean protein isolate-chitosan (SPI-Dex: CS) nanocomposite particles. The results indicated that the glycosylated modifications induced changes in the micromorphology and molecular structure of SPI, which resulted in a decrease in particle size and hydrophobicity and an increase in zeta potential. The complexation of CS-induced changes in the micromorphology and molecular arrangement of the composite nanoparticles, as well as the binding sites and modification effect, decreased with increased CS ratio. SPI-Dex-CS composite nanoparticles successfully stabilize Pickering emulsions loaded with Alpinia galanga essential oil, in which glycosylation and CS complexation jointly improved the encapsulation efficiency, centrifugal/storage stability, and rheological behavior of emulsions for essential oils. Nanocomposite particle assembly was subjected to electrostatic, hydrogen bonding, and hydrophobic forces, with the optimal performance of emulsions in the SPI-Dex75: CS25 ratio. The study is rewarding for applying polysaccharide-protein-based encapsulation systems in food and packaging applications.

Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion

The unsaturated nature of flaxseed oil renders it susceptible to oxidation during storage. Glycated myofibrillar protein (MP)-polyphenol conjugates were used to improve the emulsifying characteristics of MP-flaxseed oil emulsion. The role of polyphenols, namely, (−)-epigallocatechin-3-gallate (EGCG), catechin (C) and gallic acid (GA), conjugated to MP-dextran (DX) covalent complex on emulsifying properties, stability characteristics and interfacial behavior of MP-flaxseed oil emulsion was investigated. MP-DX-polyphenol covalent complexes were more effective in decreasing creaming index within 24 h while increasing apparent viscosity, oxidation stability and forming more uniform emulsion. Furthermore, the concentration of interfacial proteins around oil droplets increased with polyphenols conjugation (from 3.78 to 9.52 mg/m2), especially with conjugation by EGCG (9.52 mg/m2), thereby contributing to an enhancement in flaxseed emulsion stability. Glycated MP-polyphenol conjugate was a promising emulsion stabilizer to effectively increase emulsion characteristics of flaxseed emulsion.

Tailoring Waterborne Coating Rheology with Hydrophobically Modified Ethoxylated Urethanes (HEURs): Molecular Architecture Insights Supported by CG-MD Simulations.

A novel investigation of the effects of the hydrophilic and hydrophobic segments of hydrophobically modified ethoxylated urethanes (HEURs) on the rheological properties of their aqueous solutions, latex-based emulsions, and waterborne paints is demonstrated. Different HEUR thickeners were produced by varying the poly(ethylene glycol) (PEG) molecular weight and terminal hydrophobic size. Results reveal that the strength of hydrophobic associations and, consequently, the rheological properties of HEUR formulations can be effectively controlled by modifying the structure of the hydrophobic segment, specifically, the combination of diisocyanate and monoalcohol. This allows for the on-demand attainment of diverse rheological behaviors ranging from predominantly Newtonian profiles exhibiting lower viscosities to markedly pseudoplastic behaviors with significantly higher viscosities. The length of the hydrophilic group appears to affect viscosity only marginally up to a molecular weight of 23,000 g/mol, with more notable effects at 33,000 g/mol. Additionally, it was indicated that the rheological responses observed in water solutions provide a reliable forecast of their behavior in latex-based emulsions and waterborne paints. Coarse-grained molecular dynamics (CG-MD) simulations were also applied to gain insight into HEUR micelle dynamics in aqueous solutions. Guided by the DBSCAN algorithm, the simulations successfully captured the concentration-dependent behavior and the impact of hydrophilic chain length, aligning with the experimental viscosity trends. Various metrics were employed to provide a comprehensive analysis of the micellization process, including the hydrophobic cluster volume, the total micellar volume, the aggregation number, and the number of chains interconnecting with other micelles.

Metal-Phenolic Network-Coated Nanoparticles as Stabilizers for the Engineering of Pickering Emulsions with Bioactivity.

Pickering emulsions stabilized by functional nanoparticles (NPs) have received considerable attention for improving the physical stability and biological function of NPs. Herein, hydrophobic polyphenols were chosen as phenolic ligands to form metal-phenolic network (MPN) coatings on NPs (e.g., silica, polystyrene) mediated by the sono-Fenton reaction. The MPN coatings modulated the surface wettability and charges of NPs and achieved emulsification behavior for preparing Pickering emulsions with pH responsiveness and oxidation resistance. A series of polyphenols, including resveratrol, rutin, naringin, and curcumin, were used to form MPN coatings on NPs, which served as stabilizers for the engineering of functionalized oil-in-water (O/W) Pickering emulsions. This work provides a new avenue for the use of hydrophobic polyphenols to modulate NP emulsifiers, which broadens the application of polyphenols for constructing Pickering emulsions with antioxidant properties.

Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties

The emulsification activity of myosin plays a significant role in affecting quality of emulsified meat products. High-density lipoprotein (HDL) possesses strong emulsification activity and stability due to its structural characteristics, suggesting potential for its utilization in developing functional emulsified meat products. In order to explore the effect of HDL addition on emulsification stability, rheological properties and structural features of myosin (MS) emulsions, HDL-MS emulsion was prepared by mixing soybean oil with isolated HDL and MS, with pH adjustments ranging from 3.0 to 11.0. The results found that emulsification activity and stability in two emulsion groups consistently improved as pH increased. Under identical pH, HDL-MS emulsion exhibited superior emulsification behavior as compared to MS emulsion. The HDL-MS emulsion under pH of 7.0–11.0 formed a viscoelastic protein layer at the interface, adsorbing more proteins and retarding oil droplet diffusion, leading to enhanced oxidative stability, compared to the MS emulsion. Raman spectroscopy analysis showed more flexible conformational changes in the HDL-MS emulsion. Microstructural observations corroborated these findings, showing a more uniform distribution of droplet sizes in the HDL-MS emulsion with smaller particle sizes. Overall, these determinations suggested that the addition of HDL enhanced the emulsification behavior of MS emulsions, and the composite emulsions demonstrated heightened responsiveness under alkaline conditions. This establishes a theoretical basis for the practical utilization of HDL in emulsified meat products.