title: Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring.
abstract: Saponin nanofibrils assembled from natural glycyrrhizic acid (GA) have been recently shown to be an effective structurant for edible oil structuring. This work showed that the microstructure and mechanical properties of the novel emulsion gels formed by GA fibrils could be well tuned by oil phase polarity. For more polar oils (algal oil), the GA fibrils had a higher affinity to the oil-water interface, showing a faster adsorption kinetics, thus leading to the formation of fine multilayer emulsion droplets with smaller droplet size. Accordingly, the emulsion gels had a denser network microstructure and higher mechanical strength, which should be attributed to the fact that the smaller emulsion droplets could be packed more tightly within the continuous network, providing stronger interdroplet interactions, and thereby contribute to reinforcing the gel matrix. In addition, all emulsion gels had interesting thermoresponsive behavior, independent of oil phase, which is probably due to the thermoreversibility of the hydrogen-bond fibrillar network in the continuous phase.
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.
authors.forename: Zhili
authors.initials: Z
authors.lastname: Wan
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.
authors.forename: Yingen
authors.initials: Y
authors.lastname: Sun
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.
authors.forename: Lulu
authors.initials: L
authors.lastname: Ma
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.|Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou 510640, China.
authors.forename: Xiaoquan
authors.identifier: http://orcid.org/0000-0002-4016-9834
authors.initials: X
authors.lastname: Yang
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Guo
authors.affiliation: Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.
authors.forename: Shouwei
authors.initials: S
authors.lastname: Yin
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005782:Gels / Q000737:chemistry; D019695:Glycyrrhizic Acid / Q000737:chemistry*; D057139:Nanofibers / Q000737:chemistry*; D009821:Oils / Q000737:chemistry*; D012503:Saponins / Q000737:chemistry*; D013314:Stress, Mechanical
chemical_list: D004655:Emulsions; D005782:Gels; D009821:Oils; D012503:Saponins; D019695:Glycyrrhizic Acid
keywords: edible oil structuring; emulsion gels; glycyrrhizic acid; oil phase polarity; saponin nanofibrils; thermoresponsive