title: The effects of biomacromolecules on the physical stability of W/O/W emulsions.
abstract: The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets. BSA, WPI, SC, FG, CGN, and HPCTS improved the dilution stability of W/O/W emulsions, but HMAP had a negative effect. BSA, WPI, SC, FG, LMAP, GA, CGN, HPCTS, or CMC significantly improved the thermal stability of W/O/W emulsions. Results also indicated that the addition of CGN (1.0%), HMAP (1.0%), WPH (1.0%), or HPCTS (1.0%) in internal aqueous phase significantly increased the viscosity of emulsions, however, addition to the external aqueous phase had insignificant effects. A protein-knockout experiment confirmed that proteins as biomacromolecules, were the key factor in improving physical stability of emulsions.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.|Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing, 100048 People's Republic of China.
authors.forename: Jinlong
authors.identifier: 0000-0003-2279-9506
authors.initials: J
authors.lastname: Li
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.|Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing, 100048 People's Republic of China.
authors.forename: Yunping
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.|Beijing Key Laboratory of Flavor Chemistry, Beijing, 100048 People's Republic of China.
authors.forename: Chao
authors.initials: C
authors.lastname: Teng
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.|Beijing Key Laboratory of Flavor Chemistry, Beijing, 100048 People's Republic of China.
authors.forename: Ke
authors.initials: K
authors.lastname: Xiong
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.|Beijing Key Laboratory of Flavor Chemistry, Beijing, 100048 People's Republic of China.
authors.forename: Ran
authors.initials: R
authors.lastname: Yang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 People's Republic of China.|Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing, 100048 People's Republic of China.
authors.forename: Xiuting
authors.initials: X
authors.lastname: Li
keywords: Biomacromolecules; Physical stability; Rheological properties; W/O/W emulsions