Comparative behaviours of homogenized amaranth, buckwheat, quinoa submicron protein particles and their effects on physicochemical properties of high internal phase emulsions

Globulin-rich and more aggregated isolates are more suited to particle- or network-based stabilization systems, such as Pickering emulsions, HIPEs and emulsion gels, especially after pH-shift, heating, or shear structuring.

“By contrast, globulin-rich and more aggregated isolates are more suited to particle- or network-based sta­ bilization systems, such as Pickering emulsions, high-internal-phase emulsions (HIPEs) and emulsion gels, especially after pH-shift, heat­ ing, or shear structuring”

pH-shift combined with heat or ultrasound, high-pressure homogenization, and ultrasound-assisted enzymatic routes commonly reduce the mean particle size to 0.15-0.5 μm and narrow the size distribution.

“However, pH-shift combined with heat or ultrasound, high-pressure homogenization, and ultrasound-assisted enzymatic routes commonly reduce the mean particle size to 0.15-0.5 μ m and narrow the size distribution”

Common buckwheat is more often discussed in relation to its large particle size and robust gel network formation.

“Common buckwheat, by contrast, is more often discussed in relation to its large particle size and robust gel network formation (Lin et al., 2025; Yan & Zhu, 2026; Zou et al., 2023).”

Controlled aggregation can generate submicron particles or microgels suitable for Pickering-type stabilization.

“Controlled aggregation can generate submicron particles or microgels suitable for Pickering-type stabilization”

In quinoa protein isolates, high-pressure homogenization disrupts large aggregates, reduces particle size from the micro scale to the submicron range, improves water solubility, enhances emulsifying and foaming performance, accelerates surface/interfacial tension reduction, and strengthens heat-induced gels.

“In quinoa protein isolates, high-pressure homogenization disrupts large aggregates, reduces parti­ cle size from the micro scale to the submicron range, improves water solubility, enhances emulsifying and foaming performance, accelerates surface/interfacial tension reduction, and strengthens heat-induced gels (Yan & Zhu, 2026).”

Tartary buckwheat is consistently described as much richer in phenolic-related traits and is therefore more prone to protein-phenolic association during extraction and pH-shift processing.

“Tartary buckwheat is consistently described as much richer in phenolic-related traits and is therefore more prone to protein-phenolic association during extraction and pH-shift processing.”