ArticleFoods (Basel, Switzerland)2026
Interfacial Reinforcement Rather than Adsorption Quantity Determines the Stability of Soy Protein Isolate (SPI)/High-Methoxyl Pectin (HMP) Bilayer Emulsions.
Article in Foods (Basel, Switzerland), 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
Bilayer emulsions have gained increasing attention in modern food industry due to their tunable interfacial structure and resistance to environmental stresses. However, the mechanisms linking interfacial properties and macroscopic emulsion stability remain elusive. In this study, Soy Protein Isolate (SPI) and High-Methoxyl Pectin (HMP) bilayer emulsions with varied mass ratios were fabricated, and the relationship between interfacial properties and emulsion stability was systematically investigated. Laser diffraction particle size analysis, Confocal laser scanning microscopy, Turbiscan Stability and rheological characterization were explored to evaluate the emulsion stability, while quartz crystal microbalance with dissipation monitoring (QCM-D) was adopted to investigate interfacial adsorption behavior and the viscoelastic properties of the interfacial layers. The results demonstrated that the r = 1:2 formulation achieved the highest interfacial adsorption mass and greatest film thickness, whereas the r = 1:3 formulation exhibited the highest stability. The r = 1:3 ratio yielded the strongest binding affinity (Δ
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