Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

Hou, Jingjie; Liu, Yujia; Jiang, Zhongtao; Chuang, Rui; Zhang, Huajiang; Li, Hanyu; Xia, Ning; Ma, Yanqiu; Zheng, Li; Rayan, Ahmed M.; Ghamry, Mohamed; Qin, Dong

doi:10.1016/j.foodhyd.2024.110612

Food Hydrocolloids

2025

DOI: 10.1016/j.foodhyd.2024.110612

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Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

Jingjie Hou,

Yujia Liu,

Zhongtao Jiang

et al.

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Cited by 3 publications

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Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

Li,

Chuang,

et al. 2025

Food Chemistry

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Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

Li,

Chuang,

et al. 2025

Food Chemistry

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3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins

Tan,

Hou,

Meng

et al. 2024

International Journal of Biological Macromolecules

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Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion

Zhang,

Wei,

Chuang

et al. 2024

Foods

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In this study, thymol-loaded nanoemulsion (THYNE) was incorporated into a mixture of egg white protein and hyaluronic acid to prepare antibacterial biopolymer coatings. The oil phase of the nanoemulsion (NE) was prepared by mixing different mass ratios of thymol and corn oil. NE was formed using ultrasonic emulsification, and the physicochemical properties of the NE were investigated. When the content of thymol in the oil phase was 30%, the particle size reached a minimum of 107.93 nm, PDI was 0.167, and Zeta potential was −18.2 mV, and it remained kinetically stable after 4 weeks of storage at 4 °C. Based on this study, composite coatings containing 5%, 10% and 20% THYNE were prepared, and the rheological properties, microstructure, FTIR, release properties and antibacterial properties of the coatings were investigated. The results show that the coating solutions exhibited shear thinning behavior. With increasing THYNE content, the coating structure became loose and inhomogeneous. The release rate of THY in the coatings was greater in 95% ethanol–water solution than in deionized water. In addition, the coating solutions showed stronger antibacterial activity against Staphylococcus aureus than against Escherichia coli. The egg white protein-based composite coating containing THYNE developed in this study is expected to be an antibacterial material for food packaging with sustained release performance.

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Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

Cited by 3 publications

References 46 publications

Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins

Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion

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