Gel‐like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions

Abstract

In this article, we report the microstructure and rheological property of Pickering emulsions stabilised with zein nanoparticles prepared through phase separation from acetic acid solution. The fresh emulsions showed liquid-like behaviour and reasonable small droplet size. Interestingly, after 3 days of storage at 25°C, the emulsions changed into solid-like state. The viscosity remarkably increased, and the storage modulus was much larger than the loss modulus. These results indicate the formation of the gel-like network in emulsions. The droplet size also showed an obvious increase, while the big droplets could be disrupted into small ones in the presence of sodium dodecyl sulphate. The particle network in the continuous phase was seen in the confocal laser scanning microscopy. Therefore, it is suggested that the gel-like network is formed by the flocculation of oil droplets and particle network in continuous, mainly through the hydrophobic interactions between the particles. RheologyRheological characterisation of the emulsions was characterised using an AP 501 Rheometer (Anton Paar GmbH, Graz, Austria) with concentric cylinders and parallel plates at 25°C. The concentric cylinders and Zein-based Emulsion gel Y. Zou et al.

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