Related Experiment Video
Updated: Jul 6, 2026
Double Emulsion Generation Using a Polydimethylsiloxane (PDMS) Co-axial Flow Focus Device
Published on: December 25, 2015
Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and
Lijuan Luo1, Ping Li2, Yuanyuan Deng2
1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Abstract:
Food-grade high internal phase emulsions (HIPEs) show promise for 3D printing applications, yet stabilizing them with natural ingredients remains challenging. This study investigated enzymatically deamidated pea protein isolate (DPPI) as a novel HIPE stabilizer. Compared to native protein, DPPI-stabilized HIPEs exhibited smaller droplet sizes, higher viscosity, and enhanced viscoelasticity. These emulsions maintained exceptional stability across various pH levels (3-9), high ionic concentrations (Na+ up to 1200 mmol/L, Ca2+ up to 25 mmol/L), heat treatments (up to 120 °C), and oxidative conditions. Interfacial analyses revealed DPPI formed denser interfacial films and stronger cross-linked networks between droplets, with optimal contact angles (90.35°) maximizing stability. DPPI-stabilized HIPEs demonstrated excellent 3D printing performance, producing precise structures with superior hardness and adhesiveness. Additionally, these emulsions showed higher lipid digestion rates (51.25 %), suggesting improved nutrient bioavailability. This plant-based stabilizer provides significant advantages for innovative food applications while addressing growing demand for sustainable protein alternatives.
