High internal phase emulsion stabilized by casein-nanocellulose composite with the aid of ultrasound

This study modified cellulose nanocrystals (CNC) with casein (CA) using ultrasound (U). Ultrasound treatment (U-CA-CNC) reduced particle size and created uniform filamentous networks compared to just CA-CNC. Analysis showed enhanced hydrogen bonding between CA and CNC due to ultrasound. U-CA-CNC and CA-CNC significantly improved interfacial properties: contact angle increased while interfacial tension decreased sharply. Consequently, high internal phase emulsions (HIPEs) stabilized by these modified particles, especially at CA:CNC ratios of 1:1.5 or 1:2, had smaller droplet sizes, higher elasticity (G'), and higher viscosity. These HIPEs remained stable without delamination after 15 days at 4 °C when inverted and showed lower oxidation (TBARS). Ultrasound effectively improved the CA-CNC interfacial properties, enabling stable HIPEs with enhanced rheology.

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Publication Details

Journal
Food Chemistry
Published
2026-02-04
DOI
https://doi.org/10.1016/j.foodchem.2026.148259
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
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article

High internal phase emulsion stabilized by casein-nanocellulose composite with the aid of ultrasound

Jinfeng Pan, Zhangyue Shen, Yugang Wang, Shengjie Li et al.
Food Chemistry
Proteins in Food Systems
article

High internal phase emulsion stabilized by casein-nanocellulose composite with the aid of ultrasound

Jinfeng Pan, Zhangyue Shen, Yugang Wang, Shengjie Li, Hairong Sun, Xianbing Xu, Yuanyuan Liu, Xiuqin Wang, Zhenhua Zhu
article en

Abstract

This study modified cellulose nanocrystals (CNC) with casein (CA) using ultrasound (U). Ultrasound treatment (U-CA-CNC) reduced particle size and created uniform filamentous networks compared to just CA-CNC. Analysis showed enhanced hydrogen bonding between CA and CNC due to ultrasound. U-CA-CNC and CA-CNC significantly improved interfacial properties: contact angle increased while interfacial tension decreased sharply. Consequently, high internal phase emulsions (HIPEs) stabilized by these modified particles, especially at CA:CNC ratios of 1:1.5 or 1:2, had smaller droplet sizes, higher elasticity (G'), and higher viscosity. These HIPEs remained stable without delamination after 15 days at 4 °C when inverted and showed lower oxidation (TBARS). Ultrasound effectively improved the CA-CNC interfacial properties, enabling stable HIPEs with enhanced rheology.

Food ChemistryVol. 507
Liaoning Technical University (CN), Jilian Technology Group (China) (CN), Chengdu University (CN), Empowerment Program (US), Dalian Polytechnic University (CN)
Affordable and clean energy
Openalex Percentile: Top 69%
Proteins in Food Systems
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