Experimental study of the rheological properties and stability of highly-concentrated oil-based emulsions

Минаков, А. В.; Mikhienkova, E. I.; Pryazhnikov, M. I.; Voronenkova, Y.O.; Scorobogatova, A.D.

doi:10.1016/j.molliq.2021.118125

Cited by 4 publications

(2 citation statements)

References 27 publications

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“…When the oil content is the same, the viscosity of the emulsion is typically related to the particle size of the oil droplets, as well as interactions between droplets. Higher viscosity usually occurs with larger particle size and stronger interactions between droplets 35 . However, the particle size of RBP HIPEs prepared at pH 5.0 was the second largest, which was smaller than that for pH 3.0.…”

Section: Resultsmentioning

confidence: 90%

“…Higher viscosity usually occurs with larger particle size and stronger interactions between droplets. 35 However, the particle size of RBP HIPEs prepared at pH 5.0 was the second largest, which was smaller than that for pH 3.0. Therefore, the high viscosity of RBP HIPEs prepared at 5.0 was very likely a result of stronger interactions between oil droplets, which was mainly determined by the structure of RBP coated at the surface of oil droplets.…”

Section: Construction Of Rbp Hipementioning

confidence: 89%

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A novel strategy for preparation of rice bran protein oleogels based on high internal phase emulsion template

Zheng

Xiao

et al. 2023

J Sci Food Agric

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BACKGROUND Oleogels have been extensively explored as fat substitutes with no trans fatty acids and low saturated fatty acids in recent years as a result of increased health problems found to be related to the intake of trans and saturated fatty acids. RESULTS Herein, high internal phase emulsion (HIPE) stabilized by rice bran protein (RBP) was prepared and further utilized as a template for preparation of RBP oleogels. RBP HIPE with the strongest rheological properties was obtained at pH 5.0 as a result of appropriate structural deformation, surface charge and a high three‐phase contact angle at this pH. However, RBP oleogels prepared at pH 9.0 exhibited the highest yield stress after drying process. At this pH, RBP showed higher resistance to deformation caused by water evaporation. This highlighted the importance of structural stability of protein network on rheological properties of the resultant oleogels. Furthermore, with an increase in drying temperature, RBP oleogels exhibited higher yield stress and gel strength because water was better removed as a result of an enhanced capability to overcome the capillary pressure of emulsion. CONCLUSION The present study further revealed the structure–activity relationship between protein, HIPE and oleogel, and also provided theoretical support for the development of protein‐based oleogel. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 90%

Section: Construction Of Rbp Hipementioning

confidence: 89%