ArticleFoods (Basel, Switzerland)2023
High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Novel high internal phase emulsions stabilized by TGase-catalyzed glycosylated pea protein isolates: Formation, stability, and properties.Food chemistry: X · 2026Article
- Structure-Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides.Foods (Basel, Switzerland) · 2026Article
- Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork.Food chemistry: X · 2026Article
- Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.Journal of the science of food and agriculture · 2026Article
- Ultrasonic-assistedFood chemistry: X · 2025Article
- Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- 3D Printability of Lysine-Modified Myofibrillar Protein Emulsions.Foods (Basel, Switzerland) · 2025Article
- Effect of ionic type of celluloses attached to pea protein on high internal phase Pickering emulsions properties.Food chemistry: X · 2025Article
- Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization.Food chemistry: X · 2025Article
- Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.Food chemistry: X · 2025Review
- Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes.Food chemistry: X · 2024Article
- Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios.Food chemistry: X · 2024Article
- Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on the micromorphology, droplet size, rheology, and stability of HIPEs were investigated. As the MPPI concentration increased, the appearance of HIPEs gradually changed from a relatively fluid state to a plastic solid-like state with detailed texture. There occurred a gradual decrease in droplet size, the cohering of an orderly and tight arrangement, in addition to the formation of a bilayer elastic interface layer. The macro- and microrheological assessments confirmed that the apparent viscosity, storage modulus, elasticity index, and macroscopic viscosity index increased gradually. Furthermore, it was demonstrated that 5 wt% MPPI-stabilized HIPEs had the potential to be used as 3D printing inks. Stability evaluation showed that the TURBISCAN stability index decreased and centrifugal stability increased. The appearance and microstructure remained highly stable after heating at 80 °C for 30 min and storage at 4 ℃ for 90 days. These findings confirm that MPPI improves the rheological behavior and stability of HIPEs by modulating the interfacial adsorption and network structure.
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