3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating

文献类型： 外文期刊

第一作者： Wu, Chao

作者： Wu, Chao;Liu, Zhe;Hei, Xue;Li, Shanshan;Jiao, Bo;Ma, Xiaojie;Hu, Hui;Zhu, Jinjin;Wang, Qiang;Shi, Aimin;Binks, Bernard P.;Jia, Zhiang;Chen, Qingwen

作者机构：

关键词： Pickering emulsion gels; 3D printing; Rheological properties; Gel networks; Three-dimensional network

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 206 卷

页码：

收录情况： SCI

摘要： In this study, oil-in-water Pickering emulsion gels stabilized by soybean protein isolate microgel particles were prepared by a combination of high pressure homogenization and heating. These particles swiftly adsorbed onto the oil-water interface stabilizing drops. Cryo-SEM showed the formation of small droplets wrapped in a threedimensional network structure of protein particles. Heating and increasing the oil content and particle concentration can improve the viscosity, energy storage modulus and gel strength of the system, which is conducive to improving the ability to 3D print these emulsions. The shear-thinning properties allow the system to be extruded smoothly through the nozzle with good printability. When the oil content was 60%, the accuracy and stability of the printed modeling reached 91.8% and 97.2%, respectively. In the future, the excellent properties of Pickering emulsion gel can be further utilized to load active ingredients, optimize and adjust the taste, and prepare food suitable for the elderly and other people with swallowing disorders with the help of 3D printing technology, and achieve the delivery of precise nutrition.

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