Regulating the high internal phase emulsion properties through inulin mediated whey protein isolate/octenyl succinic...

Inulin-whey protein isolate (WPI)-octenyl succinic anhydride modified starch (OSA) composite was used as emulsifier to stabilize high internal phase emulsion (HIPE), and the effects of inulin on the properties of the ternary composite particles and their stabilized HIPE as well as 3D printing performance were investigated. The results showed that the particle size and interfacial tension of the composite were significantly reduced, and the emulsifying activity of the composite was improved after adding inulin. HIPE stabilized with I-W-O showed a solid gel-like structure, reduced droplet size, more uniform droplet distribution, and excellent storage stability, thermal stability, and centrifugal stability. Rheological analysis showed that the addition of inulin significantly improved the apparent viscosity, viscoelasticity and deformation resistance of the emulsion. Compared with the HIPE prepared by binary composite (WO), the addition of inulin showed good model reduction and higher printing accuracy, with the most satisfying printability in I-W-O-1 HIPE. This study has important implications for the application of 3D printing properties of inulin-WPI-OSA starch-based HIPE in food processing.