ArticleFood chemistry: X2024
Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Article
- Sanxan-Whey Protein Isolate Composite-Fabricated Pickering HIPEs: Synergistic Stabilization, Environmental Tolerance and Enhanced Curcumin Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin.Foods (Basel, Switzerland) · 2026Article
- Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate-Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine.Foods (Basel, Switzerland) · 2026Article
- Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages.Foods (Basel, Switzerland) · 2026Article
- pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy.Foods (Basel, Switzerland) · 2026Article
- Utilization of tea polyphenol and cellulose to improve water-soluble porcine liver protein based high internal phase Pickering emulsions stability: interfacial stability and oxidation inhibition.Food chemistry: X · 2026Article
- Construction and characterization of food-grade pickering high internal phase emulsions co-stabilized by β-cyclodextrin and konjac gum.Food chemistry: X · 2026Article
- Roles of polysaccharide charge and viscosity in soy protein-polysaccharide stabilized high internal phase emulsions for plant-based patties.Current research in food science · 2026Article
- Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties.Foods (Basel, Switzerland) · 2025Article
- Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein-Sodium Alginate Composite Particles.Foods (Basel, Switzerland) · 2025Article
- Dihydromyricetin/Protein Pickering Emulsions: Interfacial Behavior, Rheology, andFoods (Basel, Switzerland) · 2025Article
- Effect of ionic type of celluloses attached to pea protein on high internal phase Pickering emulsions properties.Food chemistry: X · 2025Article
- Food-Grade Pickering Emulsions Stabilized by Ultrasound-Treated Foxtail Millet Prolamin: Characterization andFoods (Basel, Switzerland) · 2025Article
- Sanxan-Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties.Foods (Basel, Switzerland) · 2024Article
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural particle stabilizer of HIPPEs with 80 % oil phase. The properties of particles with varying SPI to SA ratios (10:0, 10:1, 10:3, 10:5, 10:10, and 10:15 w/w) were evaluated. HIPPEs with a 10:10 SPI to SA ratio exhibited the smallest droplet sizes. Both the storage modulus and loss modulus of the HIPPEs increased with increasing SA addition ratios, implying that HIPPEs with higher SA addition have stronger gel characteristics. In addition, super-resolution microscopy and cryogenic scanning electron microscopy indicated that SA addition strengthened the compactness of the interface film and increased the distribution uniformity of HIPPEs. In conclusion, the combination of SPI and SA is beneficial for improving the performance of HIPPEs.
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