Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres

Summary In this study, high internal phase emulsions (HIPEs) were prepared by algal oil and transglutaminase (TGase) cross‐linked collagen fibres, and the properties and thermal stability (90 °C, 40 min) of HIPEs were also investigated. Under 1.0 wt % collagen fibres without TGase, the emulsion prep...

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Veröffentlicht in:	International journal of food science & technology 2022-03, Vol.57 (3), p.1804-1813
Hauptverfasser:	Tian, Xiaojing, Li, Shuzhi, Li, Yu, Wang, Wenhang
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae Centrifugation Collagen Collagen fibres cross‐linking Droplets Emulsions Fibers high internal phase emulsions Oil Pickering emulsions Thermal stability transglutaminase
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