Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions...

The aim of this study was to investigate the effect of whey protein gel particles (WPGPs) prepared by heat-induced method, enzyme cross-linking method and calcium ion cross-linking method on the structural properties and intrinsic linkage of their stable high internal phase Pickering emulsions (HIPPEs) under different pH conditions. The effects of different pH and preparation methods on the internal interaction forces, particle size, ζ-potential, wettability and secondary structure of gels was investigated. The results indicated that the construction of HIPPEs system was successfully constructed at pH 3, 5 or 7. The WPGPs stabilized HIPPEs can maintain stable state at 4 °C for 28 days. Coenzyme Q10 (CoQ10) loaded with HIPPEs increased the bioavailability from 13.2% to 79.4%, which was demonstrated in in vitro digestion experiments.