Benha University

Mohamed Ghamry Mohamed

Lecturer

Faculty of Agriculture Food Technology

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

Food Hydrocolloids • 2024
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Publication Information
Authors Jingjie Hou, Yujia Liu, Zhongtao Jiang, Rui Chuang, Huajiang Zhang, Hanyu Li, Ning Xia, Yanqiu Ma, Li Zheng, Ahmed M. Rayan, Mohamed Ghamry, Dong Qin
Keywords Depletion attraction Carboxymethyl cellulose Egg yolk High internal phase Pickering emulsion gel Interface behavior Rheology
Journal Food Hydrocolloids
Publisher Not Available
Volume Not Available
Issue Not Available
Pages Not Available
publication.type International
Paper Link Open Link
Supplementary Materials Not Available
Abstract
The depletion attraction is critical for emulsion gel stabilization, but there are fewer studies and inconsistencies in high concentration emulsion gel systems. In this study, carboxymethyl cellulose (CMC) with different charge densities was used to induce depletion to stabilize highly concentrated emulsion gels. The results showed that the depletion of CMC with a high charge density enhanced emulsion gel stabilization. A low-charge-density CMC exhibited a lower depletion force and a wider depletion force weakened in the medium-depletion region. In addition, depletion attraction was divided into three stages with increasing CMC ratio: enhanced interfacial adsorption in the low depletion region, reduced depletion intensity in the medium depletion region, and strong depletion attraction in the high depletion region. The strength and stability of the emulsion gels with NaCl increase with increasing depletion agent concentration. CMC1.2-stabilized emulsion gels exhibit better rheological properties, such as high viscosity, viscoelasticity, shear sensitivity and stress. Especially for the low depletion region, CMC1.2 exhibited viscosity (261 Pa s), G′ value, and stress close to those of the high depletion region. Furthermore, CMC1.2 exhibited greater diffusion (Kd × 102: 158.94 ± 0.67 mN/m/s1/2), permeation and recombination interfacial properties. These findings provide a theoretical basis for stabilizing highly concentrated emulsion gel systems.
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