一种由纤维素纳米纤维/二米瑞复合颗粒稳定的新皮克林乳液凝:微观结构,质行为和氧化稳定性
Fang Fang1, Zijing Tian2, Lihua Huang1
1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
International journal of biological macromolecules
|September 10, 2024
概括
颗粒和油含量显著影响皮克林乳液凝的稳定性. 调整这些因素可以控制微观结构和风质,提高食品开发的稳定性和抗氧化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面科学科学
- 材料科学 材料科学 材料科学
背景情况:
- 皮克林乳液在油水界面的固体颗粒中得到稳定.
- 皮克林乳液中的凝稳定性受颗粒度 (w) 和油含量 (Φ) 的影响.
- 了解这些因素与乳液特性之间的关系对于产品开发至关重要.
研究的目的:
- 用CNF/DMY复合颗粒研究乳液凝的稳定机制.
- 为了确定不同颗粒度 (w) 和油含量 (Φ) 对乳液凝特性的影响.
- 探索控制微观结构,质和抗氧化能力的潜力.
主要方法:
- 用CNF/DMY复合颗粒制备乳液凝,分别具有不同的w (0.5-1.5 wt%) 和 Φ (0.2-0.6 v/v).
- 微结构分析观察粒子吸附和网络形成.
- 风湿学研究评估乳液凝强度和临界应变 (γco).
主要成果:
- 在油水接口上吸附的粒子,在连续相中形成3D网络.
- 通过优化w和Φ来提高乳液凝的强度和稳定性.
- 关键菌株 (γco) 对w和Φ表现出复杂的依赖性,观察到三种不同的情景.
- 微观结构,质性质和抗氧化能力可以通过w和Φ控制.
结论:
- 颗粒度和油含量是皮克林乳液凝的关键调节参数.
- 优化这些参数可以控制微观结构,学和稳定性.
- 结果为食品工业中制定高质量的乳液凝产品提供了宝贵的见解.
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