Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

Yuan Zou, Xiaoquan Yang, Elke Scholten*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

15 Citations (Scopus)

Abstract

In this paper, we report the structure formation and rheological properties of Pickering emulsions stabilized with zein/tannic acid complex particles (ZTPs) over a wide range of particle concentration (1-5%, w/v) and oil content (5-60%, v/v). Microscopy shows that the ZTPs provide stabilization at the droplet interfaces, and that excess ZTPs provide a particle network in the continuous phase to give a solid-like structure to the ZTPs-stabilized emulsions (ZTPEs). The low frequency dependency of G' and low values for tan δ imply that ZTPEs have very elastic networks. The storage modulus (G') of ZTPEs increases in a power-law manner with increasing particle concentration (c p) and oil content (ϕ), which can be scaled as G'[U+202F]∼[U+202F]c p n and G'[U+202F]∼[U+202F]ϕ m, respectively. The exponent n decreases with an increase of oil content, and m decreases with increase of particle concentration. This indicates that the structure of the network depends on both the particle concentration and the oil content. The difference in the network structure is also seen in the critical strain γ co, since three regimes are observed: for ϕ[U+202F]≤[U+202F]20%, γ co decreases with an increase in particle concentration; for 30% ≤ ϕ[U+202F]≤[U+202F]50%, γ co increases with increasing particle concentration; and for ϕ[U+202F]=[U+202F]60%, γ co is almost independent on the particle concentration. The results show that the microstructure and rheological properties of ZTPEs can be tuned by changing both the particle concentration and oil content, which may provide interesting features for various applications in industry.

Original languageEnglish
Pages (from-to)363-371
JournalFood Hydrocolloids
Volume77
Early online date27 Oct 2017
DOIs
Publication statusPublished - Apr 2018

Keywords

  • Gel-like emulsion
  • Microstructure
  • Rheological property
  • Zein/tannic acid complex particle

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