ArticleFood chemistry: X2024
Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.
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 7 papers.
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Who cites it
7 citing papers in PubMed.
- Article
- Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread.Food chemistry: X · 2026Article
- Development of functional cheese sticks using konjac glucomannan: regulated pickering double emulsions under different heat treatments.Food chemistry: X · 2026Article
- Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol.Current research in food science · 2026Article
- Comparative Study on the Freeze-Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels.Gels (Basel, Switzerland) · 2025Article
- Preparation of soybean oil-based emulsions stabilized by shiitake mushroom chitosan modified in both enzymatic and non-enzymatic systems and their application in β-carotene delivery.Food chemistry: X · 2025Article
- Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of β-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of β-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.
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