Sodium caseinate (NaCN) and methyl cellulose (MC) were used as emulsifiers and structure-modifying agents to prepare composite emulsion gels at 10.0% of oil phase fraction (v/v). Microscopy and rheological studies were performed to reveal the effect of emulsifier types on the microscopic structures of the emulsion gels. The results showed that at a fixed NaCN concentration (8.0%, w/v), with increasing MC addition (from 0% to 1.0%, w/v), the composite emulsion gels exhibited a structural transition from NaCN-dominant single phase to "water-in-water" emulsion structure, suggesting pronounced segregative phase separation. Moreover, when NaCN was used to prepare emulsion, the oil droplets located into the NaCN-dominant phase, showing small and uniform sizes; however, in the case of MC as the emulsifier, the oil droplets existed as the third phase due to the significant coalescence of oil droplets during the gelation process. Conclusively, these results suggest that in preparing polysaccharide-protein...
Structural characteristics of binary biopolymers-based emulsion-filled gels: a case of mixed sodium caseinate/methyl cellulose emulsion gels.
Yurgong Guo, College of Food Engineering and Nutritional Science, Shaanxi Normal University, China. E-mail email@example.com
- Views Icon Views
- Share Icon Share
- Search Site
Peiyuan Li, Xiaofei Li, Tanzeela Nisar, Xudong Yang, Jiaojiao Sun, Xi Yang, Yurgong Guo; Structural characteristics of binary biopolymers-based emulsion-filled gels: a case of mixed sodium caseinate/methyl cellulose emulsion gels.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: