ArticleMolecules (Basel, Switzerland)2021
Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Structuring sacha inchi oil into emulsion and emulgel systems for total fat replacement in cakes: From batter rheology to cake quality.Journal of the science of food and agriculture · 2026Article
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in aFoods (Basel, Switzerland) · 2025Article
- Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.Gels (Basel, Switzerland) · 2023Article
- Article
- Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized byFoods (Basel, Switzerland) · 2022Article
- Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors.
Funding
Abstract
Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60-43.96 µm and HIPEs: 8.74-20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G' and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.
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