ArticleFood chemistry: X2026
Study on the regulatory effect of ovalbumin-konjac glucomannan complexes-stabilized HIPPEs on the stability of loaded astaxanthin.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Food-grade high internal phase Pickering emulsions (HIPPEs) prepared from natural protein-based particles have attracted much attention in the food manufacturing industry. This study developed ovalbumin-konjac glucomannan (OVA-KGM) complexes to stabilize astaxanthin (AST)-loaded HIPPEs. The 2.0% OVA-0.2% KGM complex could stabilize 85% of the internal phase of HIPPEs. The complex formed a three-dimensional network structure around the oil droplets, thereby endowing HIPPEs with higher viscoelasticity, recovery, and thixotropy. The residual AST content in HIPPEs was 51.4% higher than that of free AST after storage at room temperature under visible light for 30 days. Importantly, the
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