In this study, high internal phase emulsions (HIPEs) were prepared by algal oil and transglutaminase (TGase) cross-linked collagen fibres, and the properties and thermal stability (90 °C, 40min) of HIPEs were also investigated. Under 1.0 wt% collagen fibres without TGase, the emulsion prepared by centrifugation could achieve an oil phase volume up to 60%, the non-centrifuged emulsion could only come up to 50% oil phase volume, however, with the addition of TGase, the HIPEs could be formed with 72% oil phase volume. The obtained HIPEs showed gel-like morphology. The droplets size of unheated HIPEs decreased as the TGase concentration increased, but the change was not significant when TGase was more than 20Ug-1 collagen fibres. The droplets size of heated HIPEs increased, but it was almost the same as the unheated samples when TGase was more than 30Ug-1 collagen fibres, suggesting good thermal stability. © 2022 Institute of Food...

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