Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
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- 作者：Ya-Qiong Hua ; Shou-Wei Yina ; c ; feysw@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Jian-Hua Zhub ; Jun-Ru Qia ; Jian Guoa ; Lei-Yan Wud ; Chuan-He Tanga ; Xiao-Quan Yanga
- 关键词：GCPs ; Pickering emulsions ; Pickering HIPEs ; Microstructure ; Physical performance
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：300-310
- 全文大小：3063 K
文摘
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Food-grade Pickering HIPEs were made for the first time by protein-based colloid particles.
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This study opens a promising route via Pickering HIPEs to structure liquid oils into solid-like fats.
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Stable GCPEs were formed by the particles with ζ –potential of a few mV.
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Clear correlations exist between the colloid properties of the GCPs and the emulsion characteristics.
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A possible formation route of GCPEs is proposed to establish the structure-function relationship.