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=8 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 (0.2–1.2% SPI concentration). The network structure of HIPPE stabilized by A/S-SPIG particles (0.2–1.2% SPI concentration) was continuously enhanced with increasing SPI concentration. The high concentration of SPI particles increased the crystallization temperature of the stabilized HIPPE. Meanwhile, at a concentration of 1.2%, HIPPE has the best cohesive property and stability against delamination due to weakened mobility. In conclusion, A/S-SPIG was proved excellent HIPPE stabilized particle.