Development and characterization of water-in-water emulsion using pea protein and different gums
Article Main
Abstract
Water-in-water (W/W) emulsions are gaining attention for their potential applications in food and nutrition due to their unique properties, including biocompatibility and stability. However, achieving stable W/W emulsions remains challenging, requiring a careful combination of biopolymers. The present study aimed to formulate W/W emulsion using a combination of protein and polysaccharide phases. Pea protein (P) was considered for the protein phase, and locust bean gum (LBG), guar gum (GG), xanthan gum (XG) were considered for the polysaccharide phase. The protein-polysaccharide phases were mixed in 10:90, 20:80, 80:20, and 90:10 ratios to create nine W/W emulsion combinations for Pea protein-Locust bean gum (PL), Pea protein-Guar gum (PG), and Pea protein-Xanthan gum (PX) each. These 27 emulsion combinations were then characterized based on their particle size, interfacial tension, phase separation, microstructure, and rheological properties. PL-6 (60:40 ratio) exhibited the smallest particle size (0.1891 ± 0.0113 μm), lowest interfacial tensions (1.78 ± 0.071 mN/m), and superior rheological properties. The emulsion phase separation study showed that the process followed the Exponential decay model, with PL-6 having the lowest decay rate constants (k = 17.640 s⁻¹). The microstructure of the emulsions was revealed through Confocal laser scanning microscopy analysis. The results concluded that PL-6 emulsion proved highly effective for formulating a stable W/W emulsion. This research opens new possibilities for using such emulsions in various applications, particularly in food and nutritional security.
Article Details
Article Details
Keywords
Biopolymers, Pea protein, Polysaccharide, Protein, Water-in-water emulsion
References
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Aledo, M. C. P. (2015). Emulsions as delivery systems of unsaturated lipids: oxidative stability and applications.
Arcieri, S. T., Cheung, S., Belkin, A., Pillai, A., & Gupta, R. (2021). Kwashiorkor on the south shore. Journal of Community Hospital Internal Medicine Perspectives, 11(4), 528–530. https://doi.org/10.1080/20009666.2021.1933718
Balcão, V. M., Glasser, C. A., Chaud, M. V., & Vila, M. M. D. C. (2015). Water-in-Oil-in-Water Nanoencapsulation Systems. In Microencapsulation and Microspheres for Food Applications (Vol. 55, Issue 15, pp. 95–129). https://doi.org/10.1016/B978-0-12-800350-3.00008-X
Berry, J. D., Neeson, M. J., Dagastine, R. R., Chan, D. Y. C., & Tabor, R. F. (2015). Measurement of surface and interfacial tension using pendant drop tensiometry. Journal of Colloid and Interface Science, 454, 226–237. https://doi.org/10.1016/j.jcis.2015.05.012
Brunchi, C. E., Bercea, M., Morariu, S., & Dascalu, M. (2016). Some properties of xanthan gum in aqueous solutions: effect of temperature and pH. Journal of Polymer Research, 23(7). https://doi.org/10.1007/s10965-016-1015-4
Chen, J., Beatson, R. P., & Trajano, H. L. (2021). Locust bean gum adsorption onto softwood kraft pulp fibres: isotherms, kinetics and paper strength. Cellulose, 28(16), 10183–10201. https://doi.org/10.1007/s10570-021-04133-w
Chen, J., Guo, J., Yang, X., & Nicolai, T. (2021a). Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin. Food Hydrocolloids, 118(January), 106763. https://doi.org/10.1016/j.foodhyd.20 21.106763
Chen, J., Guo, J., Yang, X., & Nicolai, T. (2021b). Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin. Food Hydrocolloids, 118(February). https://doi.org/10.1016/j.foodhyd.2021.106763
Dev Prakash, & Rishi Kumar. (2023). A review on natural polymer locust bean gum. World Journal of Biology Pharmacy and Health Sciences, 13(1), 277–283. https://doi.org/10.30574/wjbphs.2023.13.1.0031
Duhan, N., Barak, S., & Mudgil, D. (2021). Chemistry, Biological Activities, and Uses of Locust Bean Gum. In H. N. Murthy (Ed.), Gums, Resins and Latexes of Plant Origin: Chemistry, Biological Activities and Uses (pp. 1–16). Springer International Publishing. https://doi.org/10.1007/978-3-030-76523-1_9-1
Espinoza-Leandro, Y. K., Olivera-Montenegro, L., & Paredes-Concepcion, P. (2023). Meat, dairy and vegetable emulsions: Recen innovations in the development of functional, healthy and more stable foods. Scientia Agropecuaria, 14(2), 201–212. https://doi.org/https://dx.doi.org/10.17268/sci.agropecu.2023.018
Esquena, J. (2016). Water-in-water (W/W) emulsions. In Current Opinion in Colloid and Interface Science (Vol. 25, pp. 109–119). Elsevier B.V. https://doi.org/10.1016/j.cocis.2016.09.010
Ghelichi, S., Hajfathalian, M., Yesiltas, B., Sørensen, A. D. M., García-Moreno, P. J., & Jacobsen, C. (2023). Oxidation and oxidative stability in emulsions. Comprehensive Reviews in Food Science and Food Safety, 22(3), 1864–1901. https://doi.org/10.1111/1541-4337.13134
Gonzalez-Jordan, A., Nicolai, T., & Benyahia, L. (2016). Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions. Langmuir, 32(28), 7189–7197. https://doi.org/10.1021/acs.langmuir.6b01993
Grządka, E. (2013). Influence of surfactants on the adsorption and elektrokinetic properties of the system: Guar gum/manganese dioxide. Cellulose, 20(3), 1313–1328. https://doi.org/10.1007/s10570-013-9902-x
Gueugneau, M. (2023). The value of dietary plant protein in older people. Current Opinion in Clinical Nutrition & Metabolic Care, 26(1). https://journals.lww.com/co-clinicalnutrition/fulltext/2023/01000/the_value_of_dietary_plant_protein_in_older_people.3.aspx
Hann, S. D., Stebe, K. J., & Lee, D. (2017). AWE-somes: All Water Emulsion Bodies with Permeable Shells and Selective Compartments. ACS Applied Materials and Interfaces, 9(29), 25023–25028. https://doi.org/10.1021/acsami.7b05800
Hobbie, R. K., & Roth, B. J. (2006). Exponential growth and decay. In R. K. Hobbie & B. J. Roth (Eds.), Intermediate Physics for Medicine and Biology (4th ed., pp. 31–47). SpringerScience+Business Media, LLC. https://doi.org/10.1017/cbo9780511973413.012
Hossain, K. M. Z., Deeming, L., & Edler, K. J. (2021). Recent progress in Pickering emulsions stabilised by bioderived particles. RSC Advances, 11(62), 39027–39044. https://doi.org/10.1039/d1ra08086e
Igathinathane, C., Pordesimo, L. O., Columbus, E. P., Batchelor, W. D., & Methuku, S. R. (2008). Shape identification and particles size distribution from basic shape parameters using ImageJ. Computers and Electronics in Agriculture, 63(2), 168–182. https://doi.org/10.1016/j.compag.2008.02.007
Jha, P. K., Desai, P. S., Li, J., & Larson, R. G. (2014). pH and salt effects on the associative phase separation of oppositely charged polyelectrolytes. Polymers, 6(5), 1414–1436. https://doi.org/10.3390/polym6051414
Jordán, A. G. (2018). New waterwater emulsions stabilized by Pickering effect. Le Mans Université.
Kadi, A., Bagale, U., Potoroko, I., Malinin, A., & Abotaleb, M. (2022). Possibilities of Use of Double Emulsions in the Food Industry. Journal of Agriculture, Biology and Applied Statistics, 1(2), 89–93. https://doi.org/10.47509/jabas.2022.v01i02.03
Koningsveld, R., Stockmayer, W. H., & Nies, E. (2001). Polymer Phase Diagrams: A Textbook (Vol. 36, Issue 16). http://books.google.com/books?id=agwpOfP2zI4C&pgis=1
Michaux, M., Salinas, N., Miras, J., Vílchez, S., González-Azón, C., & Esquena, J. (2021). Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation. Food Hydrocolloids, 113, 1–34. https://doi.org/10.1016/j.foodhyd.2020.106406
Muschiolik, G., & Dickinson, E. (2017). Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Comprehensive Reviews in Food Science and Food Safety, 16(3), 532–555. https://doi.org/10.1111/1541-4337.12261
Nunes, M. C., Raymundo, A., & Sousa, I. (2006). Gelled vegetable desserts containing pea protein, κ-carrageenan and starch. European Food Research and Technology, 222(5–6), 622–628. https://doi.org/10.1007/s00217-005-0170-3
Perrechil, F. A., Braga, A. L. M., & Cunha, R. L. (2013). Acid gelation of native and heat-denatured soy proteins and locust bean gum. International Journal of Food Science and Technology, 48(3), 620–627. https://doi.org/10.1111/ijfs.12007
Polyakov, V. I., Kireyeva, K., Grinberg, V. Y., & Tolstoguzov, V. B. (1985). Thermodynamic compatibility of proteins in aqueous media Part. I. Phase diagrams of some water - protein A - proteind B systesm. Food / Nahrung, 29(2), 153–160. https://doi.org/10.1002/food.19860300341
Pu, C., Luo, Y., Sun, Y., Zhang, J., Cui, H., Li, M., Sun, Q., & Tang, W. (2024). Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin. International Journal of Biological Macromolecules, 262(P2), 130036. https://doi.org/10.1016/j.ijbiomac.2024.130036
Sánchez, V. E., Bartholomai, G. B., & Pilosof, A. M. R. (1995). Rheological properties of food gums as related to their water binding capacity and to soy protein interaction. LWT - Food Science and Technology, 28(4), 380–385. https://doi.org/10.1016/0023-6438(95)90021-7
Scholten, E., Sagis, L. M. C., & Van Linden, E. Der. (2006). Effect of bending rigidity and interfacial permeability on the dynamical behavior of water-in-water emulsions. Journal of Physical Chemistry B, 110(7), 3250–3256. https://doi.org/10.1021/jp056528d
Schubert, H., Engel, R., & Kempa, L. (2006). Principles of Structured Food Emulsions: Novel formulations and trends. 1–15. https://doi.org/10.1051/iufost:20061343
Singh, B. P., Bangar, S. P., Alblooshi, M., Ajayi, F. F., Mudgil, P., & Maqsood, S. (2023). Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Critical Reviews in Food Science and Nutrition, 63(28), 9539–9560. https://doi.org/10.1080/10408398.2022.2067120
Spyropoulos, F., Portsch, A., & Norton, I. T. (2010). Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems. Food Hydrocolloids, 24(2–3), 217–226. https://doi.org/10.1016/j.foodhyd.2009.09.008
Tea, L., Nicolai, T., Benyahia, L., & Renou, F. (2020). Viscosity and Morphology of Water-in-Water Emulsions: The Effect of Different Biopolymer Stabilizers. Macromolecules, 53(10), 3914–3922. https://doi.org/10.1021/acs.macromol.0c00204
Tea, L., Renou, F., Benyahia, L., & Nicolai, T. (2021). Assessment of the stability of water in water emulsions using analytical centrifugation. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 608(September 2020), 125619. https://doi.org/10.1016/j.colsurfa.2020.125619
Wang, Y., Yuan, J., Dong, S., & Hao, J. (2022). Multilayer-Stabilized Water-in-Water Emulsions. Langmuir, 38(15), 4713–4721. https://doi.org/10.1021/acs.langmuir.2c00271
Wang, Y., Yuan, J., Zhao, Y., Wang, L., Guo, L., Feng, L., Cui, J., Dong, S., Wan, S., Liu, W., Hoffmann, H., Tieu, K., & Hao, J. (2022). Water-in-Water Emulsions, Ultralow Interfacial Tension, and Biolubrication. CCS Chemistry, 4(6), 2102–2114. https://doi.org/10.31635/ccschem.021.202101028
Xiao, L., Hou, Y., Xue, Z., Bai, L., Wang, W., Chen, H., Yang, H., Yang, L., & Wei, D. (2023). Soy Protein Isolate/Genipin-Based Nanoparticles for the Stabilization of Pickering Emulsion to Design Self-Healing Guar Gum-Based Hydrogels. Biomacromolecules, 24(5), 2087–2099. https://doi.org/10.1021/acs.biomac.2c01507
Yang, H., Yang, Y., Li, B. Z., Adhikari, B., Wang, Y., Huang, H. L., & Chen, D. (2020). Production of protein-loaded starch microspheres using water-in-water emulsion method. Carbohydrate Polymers, 231(November), 115692. https://doi.org/10.1016/j.carbpol.2019.115692
You, K. M., Murray, B. S., & Sarkar, A. (2023). Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels. Food Hydrocolloids, 134(February 2022), 108009. https://doi.org/10.1016/j.foodhyd.2022.108009
Agarwal, D., Kim, E. H.-J., Feng, L., Wade, C., Moggré, G.-J., Morgenstern, M. P., & Hedderley, D. I. (2023). Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures. Food Research International, 164, 112311. https://doi.org/https://doi.org/10.1016/j.foodres.2022.112 311
Aledo, M. C. P. (2015). Emulsions as delivery systems of unsaturated lipids: oxidative stability and applications.
Arcieri, S. T., Cheung, S., Belkin, A., Pillai, A., & Gupta, R. (2021). Kwashiorkor on the south shore. Journal of Community Hospital Internal Medicine Perspectives, 11(4), 528–530. https://doi.org/10.1080/20009666.2021.1933718
Balcão, V. M., Glasser, C. A., Chaud, M. V., & Vila, M. M. D. C. (2015). Water-in-Oil-in-Water Nanoencapsulation Systems. In Microencapsulation and Microspheres for Food Applications (Vol. 55, Issue 15, pp. 95–129). https://doi.org/10.1016/B978-0-12-800350-3.00008-X
Berry, J. D., Neeson, M. J., Dagastine, R. R., Chan, D. Y. C., & Tabor, R. F. (2015). Measurement of surface and interfacial tension using pendant drop tensiometry. Journal of Colloid and Interface Science, 454, 226–237. https://doi.org/10.1016/j.jcis.2015.05.012
Brunchi, C. E., Bercea, M., Morariu, S., & Dascalu, M. (2016). Some properties of xanthan gum in aqueous solutions: effect of temperature and pH. Journal of Polymer Research, 23(7). https://doi.org/10.1007/s10965-016-1015-4
Chen, J., Beatson, R. P., & Trajano, H. L. (2021). Locust bean gum adsorption onto softwood kraft pulp fibres: isotherms, kinetics and paper strength. Cellulose, 28(16), 10183–10201. https://doi.org/10.1007/s10570-021-04133-w
Chen, J., Guo, J., Yang, X., & Nicolai, T. (2021a). Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin. Food Hydrocolloids, 118(January), 106763. https://doi.org/10.1016/j.foodhyd.20 21.106763
Chen, J., Guo, J., Yang, X., & Nicolai, T. (2021b). Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin. Food Hydrocolloids, 118(February). https://doi.org/10.1016/j.foodhyd.2021.106763
Dev Prakash, & Rishi Kumar. (2023). A review on natural polymer locust bean gum. World Journal of Biology Pharmacy and Health Sciences, 13(1), 277–283. https://doi.org/10.30574/wjbphs.2023.13.1.0031
Duhan, N., Barak, S., & Mudgil, D. (2021). Chemistry, Biological Activities, and Uses of Locust Bean Gum. In H. N. Murthy (Ed.), Gums, Resins and Latexes of Plant Origin: Chemistry, Biological Activities and Uses (pp. 1–16). Springer International Publishing. https://doi.org/10.1007/978-3-030-76523-1_9-1
Espinoza-Leandro, Y. K., Olivera-Montenegro, L., & Paredes-Concepcion, P. (2023). Meat, dairy and vegetable emulsions: Recen innovations in the development of functional, healthy and more stable foods. Scientia Agropecuaria, 14(2), 201–212. https://doi.org/https://dx.doi.org/10.17268/sci.agropecu.2023.018
Esquena, J. (2016). Water-in-water (W/W) emulsions. In Current Opinion in Colloid and Interface Science (Vol. 25, pp. 109–119). Elsevier B.V. https://doi.org/10.1016/j.cocis.2016.09.010
Ghelichi, S., Hajfathalian, M., Yesiltas, B., Sørensen, A. D. M., García-Moreno, P. J., & Jacobsen, C. (2023). Oxidation and oxidative stability in emulsions. Comprehensive Reviews in Food Science and Food Safety, 22(3), 1864–1901. https://doi.org/10.1111/1541-4337.13134
Gonzalez-Jordan, A., Nicolai, T., & Benyahia, L. (2016). Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions. Langmuir, 32(28), 7189–7197. https://doi.org/10.1021/acs.langmuir.6b01993
Grządka, E. (2013). Influence of surfactants on the adsorption and elektrokinetic properties of the system: Guar gum/manganese dioxide. Cellulose, 20(3), 1313–1328. https://doi.org/10.1007/s10570-013-9902-x
Gueugneau, M. (2023). The value of dietary plant protein in older people. Current Opinion in Clinical Nutrition & Metabolic Care, 26(1). https://journals.lww.com/co-clinicalnutrition/fulltext/2023/01000/the_value_of_dietary_plant_protein_in_older_people.3.aspx
Hann, S. D., Stebe, K. J., & Lee, D. (2017). AWE-somes: All Water Emulsion Bodies with Permeable Shells and Selective Compartments. ACS Applied Materials and Interfaces, 9(29), 25023–25028. https://doi.org/10.1021/acsami.7b05800
Hobbie, R. K., & Roth, B. J. (2006). Exponential growth and decay. In R. K. Hobbie & B. J. Roth (Eds.), Intermediate Physics for Medicine and Biology (4th ed., pp. 31–47). SpringerScience+Business Media, LLC. https://doi.org/10.1017/cbo9780511973413.012
Hossain, K. M. Z., Deeming, L., & Edler, K. J. (2021). Recent progress in Pickering emulsions stabilised by bioderived particles. RSC Advances, 11(62), 39027–39044. https://doi.org/10.1039/d1ra08086e
Igathinathane, C., Pordesimo, L. O., Columbus, E. P., Batchelor, W. D., & Methuku, S. R. (2008). Shape identification and particles size distribution from basic shape parameters using ImageJ. Computers and Electronics in Agriculture, 63(2), 168–182. https://doi.org/10.1016/j.compag.2008.02.007
Jha, P. K., Desai, P. S., Li, J., & Larson, R. G. (2014). pH and salt effects on the associative phase separation of oppositely charged polyelectrolytes. Polymers, 6(5), 1414–1436. https://doi.org/10.3390/polym6051414
Jordán, A. G. (2018). New waterwater emulsions stabilized by Pickering effect. Le Mans Université.
Kadi, A., Bagale, U., Potoroko, I., Malinin, A., & Abotaleb, M. (2022). Possibilities of Use of Double Emulsions in the Food Industry. Journal of Agriculture, Biology and Applied Statistics, 1(2), 89–93. https://doi.org/10.47509/jabas.2022.v01i02.03
Koningsveld, R., Stockmayer, W. H., & Nies, E. (2001). Polymer Phase Diagrams: A Textbook (Vol. 36, Issue 16). http://books.google.com/books?id=agwpOfP2zI4C&pgis=1
Michaux, M., Salinas, N., Miras, J., Vílchez, S., González-Azón, C., & Esquena, J. (2021). Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation. Food Hydrocolloids, 113, 1–34. https://doi.org/10.1016/j.foodhyd.2020.106406
Muschiolik, G., & Dickinson, E. (2017). Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Comprehensive Reviews in Food Science and Food Safety, 16(3), 532–555. https://doi.org/10.1111/1541-4337.12261
Nunes, M. C., Raymundo, A., & Sousa, I. (2006). Gelled vegetable desserts containing pea protein, κ-carrageenan and starch. European Food Research and Technology, 222(5–6), 622–628. https://doi.org/10.1007/s00217-005-0170-3
Perrechil, F. A., Braga, A. L. M., & Cunha, R. L. (2013). Acid gelation of native and heat-denatured soy proteins and locust bean gum. International Journal of Food Science and Technology, 48(3), 620–627. https://doi.org/10.1111/ijfs.12007
Polyakov, V. I., Kireyeva, K., Grinberg, V. Y., & Tolstoguzov, V. B. (1985). Thermodynamic compatibility of proteins in aqueous media Part. I. Phase diagrams of some water - protein A - proteind B systesm. Food / Nahrung, 29(2), 153–160. https://doi.org/10.1002/food.19860300341
Pu, C., Luo, Y., Sun, Y., Zhang, J., Cui, H., Li, M., Sun, Q., & Tang, W. (2024). Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin. International Journal of Biological Macromolecules, 262(P2), 130036. https://doi.org/10.1016/j.ijbiomac.2024.130036
Sánchez, V. E., Bartholomai, G. B., & Pilosof, A. M. R. (1995). Rheological properties of food gums as related to their water binding capacity and to soy protein interaction. LWT - Food Science and Technology, 28(4), 380–385. https://doi.org/10.1016/0023-6438(95)90021-7
Scholten, E., Sagis, L. M. C., & Van Linden, E. Der. (2006). Effect of bending rigidity and interfacial permeability on the dynamical behavior of water-in-water emulsions. Journal of Physical Chemistry B, 110(7), 3250–3256. https://doi.org/10.1021/jp056528d
Schubert, H., Engel, R., & Kempa, L. (2006). Principles of Structured Food Emulsions: Novel formulations and trends. 1–15. https://doi.org/10.1051/iufost:20061343
Singh, B. P., Bangar, S. P., Alblooshi, M., Ajayi, F. F., Mudgil, P., & Maqsood, S. (2023). Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Critical Reviews in Food Science and Nutrition, 63(28), 9539–9560. https://doi.org/10.1080/10408398.2022.2067120
Spyropoulos, F., Portsch, A., & Norton, I. T. (2010). Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems. Food Hydrocolloids, 24(2–3), 217–226. https://doi.org/10.1016/j.foodhyd.2009.09.008
Tea, L., Nicolai, T., Benyahia, L., & Renou, F. (2020). Viscosity and Morphology of Water-in-Water Emulsions: The Effect of Different Biopolymer Stabilizers. Macromolecules, 53(10), 3914–3922. https://doi.org/10.1021/acs.macromol.0c00204
Tea, L., Renou, F., Benyahia, L., & Nicolai, T. (2021). Assessment of the stability of water in water emulsions using analytical centrifugation. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 608(September 2020), 125619. https://doi.org/10.1016/j.colsurfa.2020.125619
Wang, Y., Yuan, J., Dong, S., & Hao, J. (2022). Multilayer-Stabilized Water-in-Water Emulsions. Langmuir, 38(15), 4713–4721. https://doi.org/10.1021/acs.langmuir.2c00271
Wang, Y., Yuan, J., Zhao, Y., Wang, L., Guo, L., Feng, L., Cui, J., Dong, S., Wan, S., Liu, W., Hoffmann, H., Tieu, K., & Hao, J. (2022). Water-in-Water Emulsions, Ultralow Interfacial Tension, and Biolubrication. CCS Chemistry, 4(6), 2102–2114. https://doi.org/10.31635/ccschem.021.202101028
Xiao, L., Hou, Y., Xue, Z., Bai, L., Wang, W., Chen, H., Yang, H., Yang, L., & Wei, D. (2023). Soy Protein Isolate/Genipin-Based Nanoparticles for the Stabilization of Pickering Emulsion to Design Self-Healing Guar Gum-Based Hydrogels. Biomacromolecules, 24(5), 2087–2099. https://doi.org/10.1021/acs.biomac.2c01507
Yang, H., Yang, Y., Li, B. Z., Adhikari, B., Wang, Y., Huang, H. L., & Chen, D. (2020). Production of protein-loaded starch microspheres using water-in-water emulsion method. Carbohydrate Polymers, 231(November), 115692. https://doi.org/10.1016/j.carbpol.2019.115692
You, K. M., Murray, B. S., & Sarkar, A. (2023). Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels. Food Hydrocolloids, 134(February 2022), 108009. https://doi.org/10.1016/j.foodhyd.2022.108009
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How to Cite
Development and characterization of water-in-water emulsion using pea protein and different gums. (2025). Journal of Applied and Natural Science, 17(1), 78-86. https://doi.org/10.31018/jans.v17i1.6153
