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
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