A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles:...

Particle concentrations (w) and oil content (Φ) are crucial factors influencing the gel stability of Pickering emulsions. To understand the stabilization mechanism comprehensively, we prepared emulsion gels stabilized by CNF/DMY composite particles at various w (0.5-1.5 wt%) and Φ (0.2-0.6, v/v). The microstructure revealed the adsorption of these particles at the oil-water interface, with excess particles forming a three-dimensional network structure in the continuous phase. Rheological studies showed that the network structure of Pickering emulsions was significantly influenced by w and Φ, resulting in improved emulsion gel strength that hindered the movement of oil droplets and oxygen in the continuous phase, thereby enhancing emulsion stability. Three scenarios for the critical strain (γ_co) were observed: at Φ = 0.2, γ_co decreased with increasing w, while at Φ = 0.4, γ_co increased with increasing w. At Φ = 0.6, γ_co remained relatively constant regardless of w. In conclusion, adjusting particle concentration and oil content enabled the control of microstructure, rheological properties, and antioxidant capacity of emulsion gels. These findings could be a valuable resource for formulating and ensuring the quality of emulsion gel-based products in the food industry.