Thermal Stability Improvement of Core Material via High Internal Phase Emulsion Gels

被引:1
|
作者
Hu, Jinhua [1 ,2 ]
Liang, Yongxue [1 ,2 ]
Huang, Xueyao [1 ,2 ]
Chen, Guangxue [1 ,2 ]
Liu, Dingrong [1 ,2 ]
Chen, Zhuangzhuang [1 ,2 ]
Fang, Zheng [3 ]
Chen, Xuelong [4 ]
机构
[1] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
[3] Wuhan Text Univ, Sch Mat Sci & Engn, State Key Lab New Text Mat & Adv Proc Technol, Wuhan 430200, Peoples R China
[4] Atera Water Pte Ltd, 1 Corp Dr, Singapore 619775, Singapore
基金
中国国家自然科学基金;
关键词
thermal sensitive core materials; thermal stability; dynamic high-pressure microfluidization (HPM); high internal phase emulsion gel; MICROGELS; SOFT; PARTICLES; RHEOLOGY; HIPES; MILK; HARD;
D O I
10.3390/polym15214272
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Biocompatible particle-stabilized emulsions have gained significant attention in the biomedical industry. In this study, we employed dynamic high-pressure microfluidization (HPM) to prepare a biocompatible particle emulsion, which effectively enhances the thermal stability of core materials without the addition of any chemical additives. The results demonstrate that the HPM-treated particle-stabilized emulsion forms an interface membrane with high expansion and viscoelastic properties, thus preventing core material agglomeration at elevated temperatures. Furthermore, the particle concentration used for constructing the emulsion gel network significantly impacts the overall strength and stability of the material while possessing the ability to inhibit oxidation of the thermosensitive core material. This investigation explores the influence of particle concentration on the stability of particle-stabilized emulsion gels, thereby providing valuable insights for the design, improvement, and practical applications of innovative clean label emulsions, particularly in the embedding and delivery of thermosensitive core materials.
引用
收藏
页数:14
相关论文
共 50 条
  • [21] Modifying pickering polymerized high internal phase emulsion morphology by adjusting particle hydrophilicity
    Durgut, Enes
    Zhou, Muchu
    Dikici, Betuel Aldemir
    Foudazi, Reza
    Claeyssens, Frederik
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2024, 680
  • [22] High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier
    Santos, Matheus A. S.
    Fonseca, Larissa R.
    Okuro, Paula K.
    Cunha, Rosiane L.
    FOOD RESEARCH INTERNATIONAL, 2023, 173
  • [23] Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion
    Li, Yang
    Yu, Xuening
    Liu, Rui
    Liu, Xiaoyang
    Yin, Fawen
    Li, Deyang
    Jiang, Pengfei
    Zhou, Dayong
    FOOD CHEMISTRY-X, 2024, 23
  • [24] Alumina surface material with high thermal stability
    Li, WX
    Li, DH
    Wang, QW
    LIGHT METALS 2004, 2004, : 143 - 147
  • [25] Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
    Liu, Yunhang
    Fu, Dongwen
    Bi, Anqi
    Wang, Siqi
    Li, Xiang
    Xu, Xianbing
    Song, Liang
    FOODS, 2021, 10 (05)
  • [26] High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate
    Zhao, Qiaoli
    Fan, Liuping
    Li, Jinwei
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 239
  • [27] Preparation and characterization of brushite crystals using high internal phase emulsion
    Lim, H. N.
    Kassim, A.
    Huang, N. M.
    Yarmo, M. A.
    Khiew, P. S.
    Chiu, W. S.
    COLLOID JOURNAL, 2009, 71 (06) : 793 - 802
  • [28] Isorefractive high internal phase emulsion organogels for light induced reactions
    Zhang, Tao
    Guo, Qipeng
    CHEMICAL COMMUNICATIONS, 2016, 52 (24) : 4561 - 4564
  • [29] Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability
    Mao, Ling
    Dai, Hongjie
    Du, Jie
    Feng, Xin
    Ma, Liang
    Zhu, Hankun
    Chen, Hai
    Wang, Hongxia
    Zhang, Yuhao
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, 78
  • [30] Production of High Internal Phase Emulsion with a Miniature Twin Screw Extruder
    Zhou, Ce
    Qiao, Min
    Zhang, Xiaoyu
    Zhu, Yun
    Zhang, Shengmiao
    Chen, Jianding
    ACS OMEGA, 2019, 4 (06): : 9957 - 9963