文献类型： 外文期刊

作者： Ruan, Qijun ¹ ; Yang, Xiaoquan ² ; Zeng, Lihua ² ; Qi, Junru ² ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agroprod Proc Res Inst, Guangzhou 510640, Guangdong, Peoples R China

2.South China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China

3.South China Univ Technol, Guangdong Res Ctr Lipid Sci & Appl Engn Technol, Guangzhou 510640, Guangdong, Peoples R China

关键词： High internal phase emulsions; Citrus fiber; Corn peptide; Tribological property

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2019 年 95 卷

页码：

收录情况： SCI

摘要： The citrus fiber based high internal phase emulsions (HIPEs) containing 75 wt% sunflower oil with high heat stability, good freeze-thawing recovery and ultralow tribological property are developed in this study. The corn peptides particles and corn peptides functionalized soluble fiber facilitate to construct interfacial architecture and insoluble fiber filled in continuous phase to prevent creaming, resulting stable HIPEs at acidic condition (pH3.0). The HIPEs exhibit excellent thixotropic recovery (above 90%), good heat stability (95 degrees C for 20 min) and freeze-thawing (-40 degrees C for 24 h/25 degrees C for 5 h) recovery properties. The emulsion with high citrus fiber concentration shows ultralow friction property in comparison with the egg-based commercial mayonnaise, which means that these products might provide more creaminess and smoothness sensory attribute than egg-based mayonnaise. The citrus fiber based HIPEs could find potential applications in the development of plant-based egg alternatives with interesting oral sensation.