Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability

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成果类型：

期刊论文

作者：

Hao, Yacheng;Li, Sai;Guo, Xiao;Gong, Zhiyong;Wu, Yongning;...

通讯作者：

Liu, X

作者机构：

[Hao, Yacheng; Gong, Zhiyong; Liu, Xin; Guo, Xiao] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Peoples R China.

[Li, Sai] South China Univ Technol, Sch Food Sci & Engn, Carbohydrate Lab, Guangzhou 510640, Peoples R China.

[Wu, Yongning] Chinese Acad Med Sci, Peking Union Med Coll, Dept Nutr & Food Safety, Res Unit Food Safety, Beijing 100021, Peoples R China.

[Wu, Yongning] China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Beijing 100021, Peoples R China.

[Liu, Xin] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Liu, X ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Cassava starch;Emulsion;Spirulina protein;Storage stability;Synergistic stabilization

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

468

页码：

142382

DOI：

10.1016/j.foodchem.2024.142382

基金类别：

CRediT authorship contribution statement Yacheng Hao: Writing – original draft, Validation, Methodology, Formal analysis, Data curation, Conceptualization. Sai Li: Writing – original draft, Validation, Formal analysis, Conceptualization. Xiao Guo: Writing – review & editing, Visualization, Data curation. Zhiyong Gong: Writing – review & editing, Supervision, Resources. Yongning Wu: Writing – review & editing, Resources. Xin Liu: Writing – review & editing, Project administration, acquisition, Conceptualization.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This study explored stabilized emulsions using cassava starch (CS) and spirulina protein (SP) mixtures, targeting microbial proteins as potential replacements for animal proteins in food stability applications. The final viscosity and enthalpy change of the CS/SP mixtures decreased from 3.78 to 1.58 Pa·s and from 11 to 6.2 J/g with increased SP content (from 0 % to 40 %). Hydrophobic interactions were predominant in mixtures. Optimal emulsion stability was achieved with 70 % oil fraction and 40 % SP content, where adjustments in CS/SP ratio en...

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Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability

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