Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface

Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion

“…2 c and d, the absorption peak at 3600–3200 cm −1 corresponds to the -OH group and becomes broader with increasing temperature, indicating intermolecular -OH coupling and the strong role of hydrogen bonding in CMP aggregation. The peak at 2964 cm −1 experiences variation across all samples and can be attributed to the anti-symmetric stretching of -CH 3 ( Chen et al, 2023 ). The increase in the peak at 2925.8 cm −1 is ascribed to the presence of negatively charged free carboxyl groups ( Shaddel et al, 2018 ).…”

“…Subsequently, the sample was scanned with the spectral range of 4000–400 cm −1 (at a resolution of 4 cm −1 ) by Using infrared spectroscopy (T-27, BRUKER). Furthermore, the secondary structure alterations were analyzed through band allocation using Peak Fit 4.12 according to the method of Chen et al (2023) .…”

“…Extract the water layer with a syringe from the bottom, pass it through a 0.45 μm membranes, and measure the protein concentration (C 1 ). Use the initial protein concentration (C 0 ) for comparison ( Chen et al, 2023 ). …”

“…For instance, Sun et al (2022) employed high-intensity ultrasound and pH-shift treatment to enhance the heat stability of coconut milk, particularly under alkaline pH-shift treatment. Chen et al (2023) utilized non-covalent interaction between polyphenols and coconut globulin to successful prepare high internal phase Pickering emulsions (HIPPE). Additionally, notable advancements have been made in enhancing the emulsifying properties of coconut protein through polysaccharide complexes ( Zhou et al, 2021 ).…”