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Gel‐like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions
Author(s) -
Zou Yuan,
Pan Runting,
Wan Zhili,
Guo Jian,
Wang Jinmei,
Yang Xiaoquan
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13558
Subject(s) - chemical engineering , rheology , flocculation , acetic acid , particle size , particle (ecology) , dynamic mechanical analysis , phase (matter) , viscosity , nanoparticle , materials science , pickering emulsion , modulus , chemistry , chromatography , nanotechnology , organic chemistry , composite material , polymer , oceanography , engineering , geology
Summary 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.