Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles
Abstract
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel Pickering emulsifier. The effects of BPCPs concentration, ionic strength and heat treatment on the structure and properties of Pickering emulsions were explored. The microstructure results showed that BPCPs could tightly coated on the surface of oil droplets to form a tight interfacial film, confirming that BPCPs could be used as an effective Pickering-like stabilizer. With the increase of BPCPs concentration, the droplet size of the Pickering emulsion gradually decreased, and the viscoelasticity and storage stability of the emulsion were effectively improved. Different from the effect of ionic strength, heat treatment was beneficial to increasing the viscoelasticity of BPCPs-stabilized Pickering emulsion. The Pickering emulsions exhibited certain flocculation at different temperatures and ionic strengths, while still maintained good solid-like behavior. These results suggest that the structure and properties of BPCPs-stabilized Pickering emulsion could be regulated by changing the ionic strength and temperature.
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These microgel and particle states are mechanistically important because they support viscoelastic behavior in emulsion gels and low-internal-phase systems.
“These microgel and particle states are mechanistically important because they support viscoelastic behavior in emulsion gels and low-internal-phase systems.”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Song et al., 2023
In such systems, stability is governed by network percolation and droplet trapping rather than by rapid molecular adsorption alone.
“In such systems, stability is governed by network percolation and droplet trapping rather than by rapid molecular adsorption alone”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Song et al., 2023
Buckwheat protein colloidal particles show formulation-dependent behavior, where particle concentration, ionic strength, heat treatment, contact angle, and interfacial adsorption jointly affected Pickering emulsion stability.
“Buckwheat protein colloidal particles also show formulation-dependent behavior, where particle concentration, ionic strength, heat treatment, contact angle, and interfacial adsorption jointly affected Pickering emulsion stability (Song et al., 2023).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Song 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”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Song et al. (2023)
Cited by
Sorted by citations
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Song, S., Li, Y., Zhu, Q., Zhang, X., Wang, Y., Tao, L., & Yu, L.
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2023-01
- Volume
- 226
- Pages
- 61-71
- ISSN
- 0141-8130
- Cited by
- 60
- References
- 0
- Language
- en
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