Pickering emulsions stabilized by novel clay–hydrophobin synergism

Reger, Martin; Sekine, Tomoko; Okamoto, Tohru; Watanabe, Kei; Hoffmann, H.

doi:10.1039/c1sm06525d

Cited by 46 publications

(39 citation statements)

References 43 publications

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“…The storage modulus G′ rose to values ten times higher than without clay [17]. As the concentration of the clay was with 0.5 wt.% far from its sol-gel transition, we concluded that the hydrophobincovered clay particles act as sticky sandwiches.…”

Section: Emulsions Prepared From Different Proteinsmentioning

confidence: 90%

“…Emulsions prepared from clays covered with different proteins As mentioned already in the introduction part, recently we reported a novel hydrophobin clay synergism resulting in toothpaste-like emulsions [17]. Homogenous emulsions The drop formation speed was adjusted at 1 s/μl could be obtained with an oil mass fraction of more than 0.3.…”

Section: Emulsions Prepared From Different Proteinsmentioning

confidence: 99%

“…Therefore, the visual appearance as well as the rheological characterization of emulsions based on HPB showed that they behaved like soft gels. Furthermore, the joint use of hydrophobin and clay particles resulted in homogenous emulsions with toothpastelike character [17]. Rheological measurements proved that theses emulsions had even stronger gel-like behavior than without the use of clay.…”

Section: Introductionmentioning

confidence: 98%

“…Particular attention is paid to the emulsion stability against phase separation, the emulsion droplet size, and the rheological properties in dependency of time. Moreover, we evaluate if these emulsions based on clay and other proteins beside hydrophobin have similar properties as the ones prepared with hydrophobin-coated clay particles [17].…”

Section: Introductionmentioning

confidence: 99%

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Boosting the stability of protein emulsions by the synergistic use of proteins and clays

2012

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The preparation and the properties of high-pressure emulsions based on five different proteins are reported. As proteins, we used the well-studied bovine serum albumin (BSA), a biotechnical produced hydrophobin called H Star Protein B® (HPB), a protein isolate from soybeans, a wheat protein isolate (Plantasol W), and a commercially available yeast extract. All emulsions were characterized by visual appearance, light microscopy, conductivity, and rheological measurements. Beside the emulsion based on soy protein isolate, all other samples showed phase separation under the used conditions (0.5 wt.% protein; 50 wt.% oil). Plantasol W and yeast extract formed the most unstable emulsions showing typical instability processes like coalescence. Gel-like properties have been observed for emulsions based on BSA, soy protein isolate, and HPB. The same proteins were also used to stabilize emulsions after their adsorption on clay particles. Interestingly, all emulsions had gel-like properties with a yield stress value and were stable to the used conditions. It is concluded that the gel character results from the stickiness of the protein covered oil droplets and is independent from the used protein type. The proteins which are adsorbed on the oil droplets can still interact and bind to proteins on other oil droplets.

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Section: Emulsions Prepared From Different Proteinsmentioning

confidence: 90%

Section: Emulsions Prepared From Different Proteinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Boosting the stability of protein emulsions by the synergistic use of proteins and clays

2012

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“…2a is the micrograph of pure emulsion where water droplets are embedded in continuous phase, which is similar to the structure of most ordinary emulsions described in many literatures. 24,25 The images of Fig. 2b-d were taken from the same freeze-fractured surface of pure emulsion + 2 g L À1 MDA.…”

Section: Morphologymentioning

confidence: 99%

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

Huang

Sun

et al. 2018

RSC Adv.

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This study presents an alternative method to enhance the emulsion stability of oil based drilling fluids (OBMs). Modified dimer acid (MDA) was synthesized with a molecular structure having two hydrophilic heads and two hydrophobic tails. Theoretically, the adsorption of MDA on an oil-water interface makes it possible to increase hydrogen bonding between water droplets and form three dimensional networks which benefit emulsion stability. The influence of MDA on the stability of base emulsions was studied by visual observation. Then the stabilization mechanism of MDA was analyzed from the micro and macro points of view by morphology study using a cryo-scanning electron microscope (cryo-SEM) and rheological measurements including viscosity vs. shear rates, zero-shear viscosity (h 0 ), and creep and recovery tests. Experimental results showed that a substantial improvement in emulsion stability was visually observed when the MDA concentration was 2 g L À1. From cryo-SEM observation, a honeycomb structure was observed in the emulsion containing 2 g L À1 MDA, which can provide a physical barrier to restrain the movement of water droplets. In comparison with the rheological behaviors of the emulsion without MDA, a remarkably larger zero-shear viscosity, a solid-like behavior and a greater elasticity were observed when 2 g L À1 MDA was present. Finally, the application in OBMs shows that MDA can largely enhance electrical stability (ES) and reduce the filtration volume. The method proposed in the paper could be used to enhance the stability of w/o emulsions in a variety of fields.

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Stabilising emulsion‐based colloidal structures with mixed food ingredients

2012

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The physical scientist views food as a complex form of soft matter. The complexity has its origin in the numerous ingredients that are typically mixed together and the subtle variations in microstructure and texture induced by thermal and mechanical processing. The colloid science approach to food product formulation is based on the assumption that the major product attributes such as appearance, rheology and physical stability are determined by the spatial distribution and interactions of a small number of generic structural entities (biopolymers, particles, droplets, bubbles, crystals) organised in various kinds of structural arrangements (layers, complexes, aggregates, networks). This review describes some recent advances in this field with reference to three discrete classes of dispersed systems: particle-stabilised emulsions, emulsion gels and aerated emulsions. Particular attention is directed towards explaining the crucial role of the macromolecular ingredients (proteins and polysaccharides) in controlling the formation and stabilisation of the colloidal structures. The ultimate objective of this research is to provide the basic physicochemical insight required for the reliable manufacture of novel structured foods with an appealing taste and texture, whilst incorporating a more healthy set of ingredients than those found in many existing traditional products.

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Pickering emulsions stabilized by novel clay–hydrophobin synergism

Cited by 46 publications

References 43 publications

Boosting the stability of protein emulsions by the synergistic use of proteins and clays

Boosting the stability of protein emulsions by the synergistic use of proteins and clays

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

Stabilising emulsion‐based colloidal structures with mixed food ingredients

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