数字农科院2.0

Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

文献类型： 外文期刊

作者： Hei X.;Liu Z.;Li S.;Wu C.;Jiao B.;Hu H.;Ma X.;Zhu J.;Adhikari B.;Wang Q.;Shi A.

作者机构：

关键词： Freeze-thaw stability;Pickering emulsion;Plant-based ice cream

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2024 年 257 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Pickering emulsions are of great interest to the food industry and their freeze-thaw stability important when used in frozen foods. Particles of soybean isolate (SPI) were heat treated and then crosslinked with transglutaminase (TG) enzyme to produce Pickering emulsions. The protein particles produced using unheated and uncrosslinked SPI (NSPI) was used as the benchmark. The mean particle size, absolute zeta potential, and surface hydrophobicity of protein particles produced using heat treatment and TG crosslinking (at 40 U/g) SPI (HSPI-TG-40) were the highest and substantially higher than those produced using NSPI. The thermal treatment of protein particles followed by crosslinking with TG enzyme improved the freeze-thaw stability of Pickering emulsions stabilized by them. The Pickering emulsions produced using HSPI-TG-40 had the lowest temperature for ice crystal formation and they had better freeze-thaw stability. The plant-based ice cream prepared by HSPI-TG-40 particle-stabilized Pickering emulsions had suitable texture and freeze-thaw stability compared to the ice cream produced using NSPI. The Pickering particles produced using heat treatment of SPI followed by crosslinking with TG (at 40 U/g) produced the most freeze-thaw stable Pickering emulsions. These Pickering particles and Pickering emulsions could be used in frozen foods such as ice cream. © 2023

分类号：

  • 相关文献

[1]Effects of ethanol addition on the quality and stability of Pickering emulsions: Developing Baijiu-infused ice cream. Xue Hei,Zhenyuan Li,Zhe Liu,Shanshan Li,Chao Wu,Xiaojie Ma,Bo Jiao,Hui Hu,Jinjin Zhu,Benu Adhikari,Qiang Wang,Aimin Shi. 2025

[2]Enhancing the freeze-thaw stability of maize starch via targeted mutation of both Waxy1 and Sugary2. Ma, Mingzheng,Liu, Peifeng,Zhu, Jinjie,Gao, Zhaoxu,Qi, Xiantao,Xie, Chuanxiao,Liu, Changlin. 2025

[3]Preparation Of Fluorescent Molecularly Imprinted P.olymers Via Pickering Emulsion I nterfaces And The Application For Visual Sensing Analysis Of Listeria Monocytogenes. Zhao, Xiaolei,Wang, Junying,Wang, Junping,Cui, Yan. 2019

[4]Carbon Nanoparticle-Stabilized Pickering Emulsion As A. Sustainable And High-Performance I nterfacial Catalysis Platform For Enzymatic Esterification/Transesterification. Dong, Z, Liu, ZS, Shi, J, Tang, H, Xiang, X, Huang, FH, Zheng, MM. 2019

[5]The sustained-release mechanism of citrus essential oil from cyclodextrin/cellulose-based Pickering emulsions. Ting Liu,Yuying Chen,Shaojie Zhao,Jiajing Guo,Yanqi Wang,Liping Feng,Yang Shan,Jinkai Zheng. 2023

[6]Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films. Fan S.,Wang D.,Wen X.,Li X.,Fang F.,Richel A.,Xiao N.,Fauconnier M.-L.,Hou C.,Zhang D.. 2023

[7]Enhancing pesticide droplet deposition through O/W Pickering Emulsion: Synergistic stabilization by Flower-like ZnO particles and polymer emulsifier. Li Zheng,Xuejian Cheng,Lidong Cao,Zhuo Chen,Qiliang Huang,Baoan Song. 2022

[8]Pickering And High Internal Phase Pickering Emulsions Stabilized By Protein-Based Particles: A Review Of Synthesis, Application And Prospective. Shi, AM, Feng, XY, Wang, Q, Adhikari, B. 2020

[9]Natural Amphiphilic Shellac Nanoparticle-Stabilized Novel Pickering Emulsions with Droplets and Bi-continuous Structures. Liu, Zhe,Shi, Aimin,Wu, Chao,Hei, Xue,Li, Shanshan,Liu, Hongzhi,Jiao, Bo,Adhikari, Benu,Wang, Qiang. 2022

[10]Novel bacterial cellulose-TiO2 stabilized Pickering emulsion for photocatalytic degradation. Li, Qi,Zhang, Yufei,Liu, Zengshe,Liu, Shilin,Huang, Fenghong,Zheng, Mingming. 2022

[11]Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications. Li, Wei,Jiao, Bo,Li, Sisheng,Faisal, Shah,Shi, Aimin,Fu, Weiming,Chen, Yiying,Wang, Qiang. 2022

[12]Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier. Li Liang,Junlong Zhu,Zhiyi Zhang,Yu Liu,Chaoting Wen,Xiaofang Liu,Jixian Zhang,Youdong Li,Ruijie Liu,Jiaoyan Ren,Qianchun Deng,Guoyan Liu,Xin Xu. 2022

[13]Effects of environmental stimuli on the physicochemical and rheological properties of chitosan-macroalgal polyphenol stabilized Pickering emulsion. Meng, Weihao,Sun, Hongnan,Mu, Taihua,Garcia-Vaquero, Marco. 2023

[14]Advances in preparation and application of food-grade emulsion gels. Lanyi Zhi,Zhe Liu,Chao Wu,Xiaojie Ma,Hui Hu,Hongzhi Liu,Benu Adhikari,Qiang Wang,Aimin Shi. 2023

[15]Free-radical-induced grafting of rice starch with gallic acid and evaluation of the reaction products' ability to stabilize Pickering emulsions. Jiahui Wang,Hong Feng,Rui Liu,Qingyun Lyu,Lijie Zhu,Lei Chen,Xianhui Chang,Gang Liu,Wenping Ding. 2024

[16]Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application. Xue Hei,Shanshan Li,Zhe Liu,Chao Wu,Xiaojie Ma,Bo Jiao,Hui Hu,Jinjin Zhu,Benu Adhikari,Qiang Wang,Aimin Shi. 2024

[17]The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion. Lei Hao,Junjiao Li,Jin Mao,Qi Zhou,Qianchun Deng,Zhaofei Chai,Lei Zheng,Jie Shi. 2024

[18]Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties. Chao Wu,Zhe Liu,Lanyi Zhi,Bo Jiao,Hui Hu,Xiaojie Ma,Jinjin Zhu,Marc Pignitter,Qiang Wang,Aimin Shi. 2023

[19]Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications. Weihao Meng,Hongnan Sun,Taihua Mu,Marco Garcia-Vaquero. 2024

[20]Spray-drying and rehydration on β-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol. Meng W.,Sun H.,Mu T.,Garcia-Vaquero M.. 2024

作者其他论文 更多>>