Development of an Emulsion-Gel System Based on Corn Alcohol-Soluble Protein and Curdlan: Effects of Oil-to-Water...

This study reports the fabrication of Pickering emulsion gels stabilized by zein and curdlan (CU) and systematically elucidates the regulatory mechanisms of oil fraction and shearing parameters (temperature and duration) on their microstructure, mechanical properties, and stability. Results indicated that excessive oil content triggered pronounced flocculation and structural collapse, primarily attributed to insufficient interfacial coverage and compromised network continuity. An optimal dense network with superior cohesiveness was established at a shearing temperature of 60 °C, effectively entrapping oil droplets within the continuous phase. Furthermore, extending the shearing duration enhanced long-term stability by reducing droplet size, yielding a maximum oil binding capacity (OBC) of 78.9%. These emulsion gels exhibited remarkable stability against diverse environmental stressors, including thermal treatments, pH variations, and freeze-thaw cycles. This work expands the application of protein-polysaccharide complexes in food colloid science and provides a theoretical foundation for the development of novel low-fat food formulations based on emulsion gel systems.