AUTHOR=Bi Chong-hao , Chi Shang-yi , Zhou Tong , Wang Xue-ying , Zhang Jia-yi , Huang Zhi-gang , Gao Fei 

TITLE=Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 8 - 2021

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.795396

DOI=10.3389/fnut.2021.795396

ISSN=2296-861X

ABSTRACT=In this paper, a novel high-internal-phase Pickering emulsion (HIPPE) prepared by acid-induced self-assembly SPI gel (A/S-SPIG) was investigated. The steady-state shear test results showed that all HIPPEs were typical shear thinning emulsion, which could form stable emulsion gels (0.2%-1.2% SPI concentration). The gel network structure of HIPPE stabilized by A/S-SPIG particles (0.2%-1.2% SPI concentration) was continuously enhanced with increasing SPI concentration. The gradual increase of peak exothermic temperature with SPI concentration increasing indicated that SPI particles can improve the stability of HIPPE at low temperatures. Meanwhile, the increase of A/S-SPIG particle concentration can effectively improve the emulsification stability of HIPPE. In conclusion, A/S-SPIG was proved excellent HIPPE stabilized particle.