Food Hydrocolloids最新文献

{"title":"Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels","authors":"Haotian Zhang ,&nbsp;Junlu Gao ,&nbsp;Hongxia Wang ,&nbsp;Hai Chen ,&nbsp;Hongjie Dai ,&nbsp;Liang Ma ,&nbsp;Yuhao Zhang","doi":"10.1016/j.foodhyd.2025.111765","DOIUrl":"10.1016/j.foodhyd.2025.111765","url":null,"abstract":"<div><div>A heating-centrifugation strategy converted low-oil emulsions to HIPE gels by exploiting polyphenol-regulated, heat-induced flocculation. Compared to conventional methods, this approach yielded HIPE gels with enhanced structural integrity and tunable texture; however, the underlying mechanisms remained to be fully elucidated. A multidimensional characterization framework was applied to elucidate the mechanism of heat-induced flocculation in low-oil emulsions regulated by tannic acid (TA). The results showed that moderate TA concentrations (especially 0.6 %) significantly improved the storage stability of low-oil emulsions, while TA-led interfacial film rearrangement resulted in thicker and more elastic film layers (<em>K</em>_<em>r</em> from 5.3130 × 10⁻⁴ s⁻¹ to 9.6704 × 10⁻⁴ s⁻¹). Under heat treatment, TA elevated the flocculation index (FI) and markedly increased surface hydrophobicity (<em>H</em>_<em>0</em>) and network-interfacial solid content (NISC), enhancing interfacial interactions and aggregation to convert low-oil emulsions into HIPE gels. Interfacial dilatational rheology analysis revealed that emulsions containing moderate TA exhibited the highest elastic modulus (12.66 ± 0.30 mN/m) after heat treatment, correlating with interfacial situ characterization and confocal scanning microscopy (CLSM) observations of a robust, multilayered interfacial network and superior droplet encapsulation. The intermolecular interaction test demonstrated a continuous, temperature-driven transition: heating favored hydrophobic interactions that initiated pre-flocculation, while cooling promoted a reorganization of TA-regulated hydrogen bonding, culminating in ordered gelation. These findings provide a mechanistic blueprint for exploiting polyphenol–biomolecule interactions to design functional emulsion gels with tailored thermal responsiveness.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111765"},"PeriodicalIF":11.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metal ion–mediated dual–polysaccharide coatings enhanced the microenvironmental homeostasis and adhesion capacity of Lactiplantibacillus plantarum","authors":"Jingyu Si,&nbsp;Yujin Li,&nbsp;Changhu Xue,&nbsp;Zihao Wei","doi":"10.1016/j.foodhyd.2025.111761","DOIUrl":"10.1016/j.foodhyd.2025.111761","url":null,"abstract":"<div><div>The instability of probiotics during processing and gastrointestinal delivery severely limited their large-scale applications. Inspired by dual defense systems in nature, this study engineered a metal ion–mediated dual–polysaccharide coating system through interfacial assembly of sodium alginate and guar gum, achieving simultaneous enhancement of microenvironmental homeostasis and adhesion capacity of <em>Lactiplantibacillus plantarum</em>. Multidimensional characterization techniques verified the uniform deposition of the composite coating on bacterial surfaces and its favorable biocompatibility. Spectral analysis revealed that characteristic functional groups of the coatings formed hierarchically assembled networks with bacterial surface glycoproteins via multiple supramolecular interactions. Additionally, the coating exhibited precise adaptation to bacterial surface structures, significantly enhancing bacteria–coating interfacial binding strength and mucosal adhesion efficiency through molecular anchoring strategies. Crucially, the highly dense structure and polymer clustering effects within the composite coating established dual defense barriers, ensuring microenvironmental homeostasis under complex biointerfacial stresses (e.g., strong acidic environments, thermo–mechanical stress and UV irradiation). This study introduced a novel delivery strategy, establishing the foundation for the long-term survival and functional transformation of probiotics.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111761"},"PeriodicalIF":11.0,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of the interfacial behaviors of β-lactoglobulin fibrils of different morphology by calcium ions","authors":"Shiyu Zhen ,&nbsp;Bao Zhang ,&nbsp;Songhui He ,&nbsp;Chenyu Zhao ,&nbsp;Yan Zhang ,&nbsp;Behrouz Ghorani ,&nbsp;Bahareh Emadzadeh ,&nbsp;Nan Yang","doi":"10.1016/j.foodhyd.2025.111762","DOIUrl":"10.1016/j.foodhyd.2025.111762","url":null,"abstract":"<div><div>Protein self-assembled fibrils have attracted extensive attention due to their unique properties, but they exhibit high sensitivity to salt ions. This study investigated the effect of Ca²⁺ on the interfacial rheological behaviors of long <em>β</em>-lactoglobulin fibrils (LFblgs, long and straight fibrillar structures with contour lengths of 700–2500 nm and diameters of 9–16 nm) and short <em>β</em>-lactoglobulin fibrils (SFblgs, curled worm-like fibrils with lengths of 100–320 nm and diameters of 2.5–7 nm), which were prepared by modulating solvent polarity. The results showed that the addition of Ca²⁺ decreased the <em>ζ</em>-potential values of both LFblgs and SFblgs, which was attributed to salt bridge formation between Ca²⁺ and carboxyl groups on the protein fibrils. Rheological measurements further confirmed this result, showing that Ca²⁺ enhanced the viscoelastic moduli of both fibril systems at appropriate concentrations and promoted the formation of a dense but weak semi-flexible network, as indicated by a power-law relationship between Ca²⁺ concentration and the elastic shear modulus <em>G′</em> of the gel. Although Ca²⁺ hindered fibril adsorption to the O/W interface, it increased the interfacial pressure and enhanced the viscoelasticity of the protein fibril layer by forming an inhomogeneous network at the O/W interface, as demonstrated by interfacial dilatational, shear and particle tracking rheology. The study reveals the mechanism of Ca²⁺ enhanced interfacial behavior of <em>β</em>-lactoglobulin fibrils through the use of various analytical techniques, providing valuable insights for the application of <em>β</em>-lactoglobulin fibrils in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111762"},"PeriodicalIF":11.0,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effect of dual mechanical-chemical modification on κ-carrageenan matrix: enhanced esterification efficiency and physicochemical performance","authors":"Zizhou Chen ,&nbsp;Xinwei Xu ,&nbsp;Qiong Xiao ,&nbsp;Huifen Weng ,&nbsp;Jun Chen ,&nbsp;Yonghui Zhang ,&nbsp;Qiuming Yang ,&nbsp;Fuquan Chen ,&nbsp;Anfeng Xiao","doi":"10.1016/j.foodhyd.2025.111759","DOIUrl":"10.1016/j.foodhyd.2025.111759","url":null,"abstract":"<div><div>κ-carrageenan (KC) is a sulfated linear polysaccharide derived from red algae whose functional properties may be limited by insufficient water retention and freeze-thaw stability. This study employed a dual modification strategy combining mechanical activation and glutaric anhydride esterification to address these limitations. The results showed that this approach significantly improved the esterification efficiency of KC and enhanced the freeze-thaw stability of its gels and emulsion gels. As characterized by scanning electron microscopy and infrared spectroscopy of the particles, it was found that the dual modification led to dissociated original morphology and increased surface roughness of KC particles, which was beneficial to the diffusion of GA molecules and water molecules into the particles, and ultimately led to an increase in the esterification degree by 20.9 %. Meanwhile, as the GA groups were introduced, they enhanced the intermolecular electrostatic repulsion and spatial site resistance effects, significantly improving KC water-holding capacity. SEM and LF-NMR of the gel further confirmed that the dual modification could effectively alleviate the irreversible destruction of the gel network during freezing-thawing, resulting in a lower freeze-thaw dehydration rate and a noticeable improvement in the emulsion gel's freeze-thaw stability. This study provides an innovative modification strategy for improving KC's functional properties and expanding its industrial applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111759"},"PeriodicalIF":11.0,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of complex interface and pH-switchable Pickering emulsions prepared by electrostatic associative of zein nanoparticles with QS-coated nanodroplets","authors":"Tao Yang ,&nbsp;Ge Qiao ,&nbsp;Xiao-Wei Chen","doi":"10.1016/j.foodhyd.2025.111737","DOIUrl":"10.1016/j.foodhyd.2025.111737","url":null,"abstract":"<div><div>Edible soft nanoparticles have received increasing interest in alternating to surfactants as stabilizers of food-grade emulsions. Here, we describe a novel approach to fabricate pH-switchable Pickering emulsions in which electrostatic heteroaggregation of oppositely charged soft nanoparticles at the oil-water interface. Taking advantage of the electrostatic attraction-driven coacervation of positively charged Zein nanoparticles (ZNPs) and negatively charged QS-coated nanodroplets (SNDs) as well as the controllable wettability, the ZNPs/SNDs associative colloidal particles (ZSPs) are coacervated to form a complex viscoelastic film at the oil-water interface, enabling Pickering stabilization of the emulsion. The oil-in-water Pickering emulsion stabilized by ZNPs associatived with SNDs is stable over 30 days storage, in contrast to those emulsions stabilized by ZNPs solely. The resulting Pickering emulsions are also form a gel-like structure and show shear thinning behavior, and these properties were adjustable by manipulating their concentration and proportion. Moreover, the emulsions are sensitive to pH variations, that stable Pickering emulsion achieved at acidic pH's (pH ∼4) while at the neutral, the emulsion separates into emulsion and serum phases due to flocculation. The Pickering emulsion can be reversibly switched by pH, which probably from the pH-controlled electrostatic attraction between ZNPs and SNDs. The finding demonstrates a newly strategy of preparing pH-switchability Pickering emulsions, with potential applications in the fields of foods, cosmetics, and drug delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111737"},"PeriodicalIF":11.0,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature","authors":"Irina L. Zhuravleva ,&nbsp;Boris B. Berezin ,&nbsp;Vladimir E. Piskarev ,&nbsp;Evgeniya A. Bezrodnykh ,&nbsp;Sergey N. Kulikov ,&nbsp;Vladimir E. Tikhonov ,&nbsp;Yurij A. Antonov","doi":"10.1016/j.foodhyd.2025.111751","DOIUrl":"10.1016/j.foodhyd.2025.111751","url":null,"abstract":"<div><div>Phosvitin (PV) as a highly phosphorylated egg yolk protein has an essential role as emulsifier in food technology and cosmetics. However, the interaction of PV with natural or modified polysaccharides has not been studied or elucidated yet. In this work, we show the main features of the interaction between PV and partially N-reacetylated short and long chain chitosan (RCHI) derivatives in acidic medium, where PV and chitosan are oppositely charged, and in alkalescent medium at pH &gt; pK_a of chitosan. It is shown that PV binds RCHI strongly regardless of the sign of the overall charge (OC) of RCHI and solution acidity. The yield of insoluble complexes (ICs) weakly depends on the OC, molecular weight (MW: 12, 27, and 99 kDa) of RCHI and is more than 90 %. At pH 5.8, the binding constants of PV with RCHIs having MW of 11.8, 27.0 and 99.4 kDa are 1.8 × 10⁵ M⁻¹, 1.5 × 10⁵ and 1.3 × 10⁵, respectively. ICs are formed and stabilized mainly by hydrogen and electrostatic bonds. The complexation increases the content of β-sheet structures in PV at pH 5.8 whereas an increase in the content of unordered structure occurs at pH 7.4. The mechanism of unusually strong binding of PV with RCHI in alkalescent medium is discussed.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111751"},"PeriodicalIF":11.0,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Covalent conjugation of Spirulina protein with tannic acid: Characterization of their structure-function attributes","authors":"Zahra Najari ,&nbsp;Mina Dokouhaki ,&nbsp;Pablo Juliano ,&nbsp;Benu Adhikari","doi":"10.1016/j.foodhyd.2025.111753","DOIUrl":"10.1016/j.foodhyd.2025.111753","url":null,"abstract":"<div><div>Protein-polyphenol conjugation has gained attention for its potential to improve protein functionality and tailor the structure-function attributes of conjugates for use as ingredients. This study investigated the covalent conjugation of <em>Spirulina</em> protein (SP) with tannic acid (TA) and its impact on the structural and functional attributes of both SP and the resulting SP-TA conjugates. SP was chosen for its sustainable sourcing from algae, while TA was selected for its strong antioxidant properties and ability to undergo covalent conjugation with proteins. Conjugation was carried out under alkaline conditions at pH 9 in the presence of oxygen, using various TA concentrations (0.5–3 mg/mL). Covalent bonding between SP and TA was confirmed through total phenol, free amino and thiol content analysis, fluorescence spectroscopy, Fourier transform infrared spectroscopy (FTIR), and sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The conjugates had a smaller particle size, higher zeta-potential values, and lower surface hydrophobicity compared to native SP. Their antioxidant activity, assessed through reducing power, DPPH, and ABTS radical scavenging assays, was significantly higher than that of native SP and increased with TA concentration.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111753"},"PeriodicalIF":11.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Swelling and dissolution of starch granules in water under low and high shear mixing","authors":"Andrew T. Tyowua,&nbsp;Zhibing Zhang,&nbsp;Michael J. Adams","doi":"10.1016/j.foodhyd.2025.111745","DOIUrl":"10.1016/j.foodhyd.2025.111745","url":null,"abstract":"<div><div>The aim of this study was to prevent the agglomeration of unmodified starch granules in hot water (≥70 °C) and improve their dispersion and dissolution. Using unmodified corn, rice, and wheat starch granules, it is shown that agglomerate formation can be overcome using an aqueous suspension of the granules at 25 °C rather than adding the powders directly to water at the dissolution temperature. This approach increased the dissolution by ∼40 % (corn starch), ∼14 % (wheat starch) and ∼12 % (rice starch) compared to adding the powdered granules directly for the highest starch concentration of 8 % w/w. Sodium chloride is commonly added to such formulations; however, it was observed that at 2 % w/w NaCl, granule breakage and dissolution were impeded. This suggests that it should be added to such formulations after the dispersion and dissolution of the granules. These findings will be useful in preparing starch dispersions for various applications, including thickening, gelling, and stabilization of emulsion microstructure (e.g., for microencapsulation of active ingredients <em>via</em> spray-drying), in the food and pharmaceutical industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111745"},"PeriodicalIF":11.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Films for salmon freshness monitor, prepared with lipophilic soy protein, hydroxypropyl methylcellulose, and octadecenylsuccinic anhydride-modified γ-cyclodextrin-MOF loaded with shikonin","authors":"Yuanda Sun ,&nbsp;Haibo Xu ,&nbsp;Yi Ma ,&nbsp;Yingmeng Hou ,&nbsp;Shasha Cheng ,&nbsp;Mingqian Tan ,&nbsp;Jingru Chang ,&nbsp;Haitao Wang","doi":"10.1016/j.foodhyd.2025.111752","DOIUrl":"10.1016/j.foodhyd.2025.111752","url":null,"abstract":"<div><div>The development of smart packaging films has attracted considerable attention for their ability to keep track of the freshness of aquatic products. Incorporating natural pigments into edible films has emerged as a promising food freshness assessment approach. However, the limited stability and poor dispersion of natural pigments in film-forming solutions pose challenges to their practical applications in food. Herein, shikonin, a natural pigment, was successfully encapsulated within the pores of octadecenylsuccinic anhydride (ODSA) modified γ-cyclodextrin metal-organic frameworks (OCM). Subsequently, shikonin-loaded OCM (OCM-shikonin) was integrated into soy lipophilic protein/hydroxypropyl methylcellulose-based films (LP/HPMC films). The results demonstrated that the loading OCM-shikonin significantly enhanced the structural and functional characteristics of LP/HPMC films. Notably, the encapsulation rate of shikonin by OCM was 60.12 % ± 0.83, and its storage stability for 7 d was 1.5 times as high as that of free shikonin. The OCM-shikonin were evenly distributed within the LP/HPMC film matrix, resulting in improved mechanical properties, UV-blocking capability, and water vapor barrier properties of the LP/HPMC film. Additionally, the prepared LP/HPMC films loaded with OCM-shikonin (OCM-shikonin films) exhibited pH and ammonia sensitivity, enabling them to effectively monitor the freshness of salmon during storage. Furthermore, a deep-learning model was established to correlate the Total Volatile Basic Nitrogen (TVB-N) levels in salmon with color changes of the films. Among these models, the Xception model demonstrated a high accuracy of 0.9973, highlighting the potential of these films for real-time, reliable freshness monitoring. In conclusion, the OCM-shikonin films possess excellent pH-responsive properties, making them highly applicable for smart packaging in food safety and quality control.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111752"},"PeriodicalIF":11.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan","authors":"Yuhui Zhao,&nbsp;Xinglian Xu,&nbsp;Xue Zhao","doi":"10.1016/j.foodhyd.2025.111748","DOIUrl":"10.1016/j.foodhyd.2025.111748","url":null,"abstract":"<div><div>A critical challenge in emulsified meat product lies in the suboptimal control of interfacial stability, which compromises product quality through the undesired separation of lipid phases. This study elucidated the mechanisms of myofibrillar protein (MP) and chitosan (CS) in monolayer (MP or CS), complex (MP/CS), and bilayer (CS-MP, MP-CS) interfacial distribution modes on oil/water interfacial behaviors and their impacts on emulsion stability and viscoelasticity. Results highlighted inherent defects of monolayers compared to complex and bilayer interfaces: MP monolayers, while anchoring the oil phase via hydrophobicity, exhibited insufficient long-term stability due to weak intermolecular interactions; CS monolayers demonstrated low adsorption efficiency, large droplet sizes, and viscous-dominated interfacial films, prone to structural collapse. In contrast, MP/CS composite interfaces formed dense membranes through electrostatic synergy, achieving optimal interfacial pressure (∼19.1 mN/m), viscoelastic moduli (E_d ∼40 mN/m, E_v ∼30 mN/m), and adsorption efficiency, significantly inhibiting droplet aggregation. Bilayer interfacial structures were constructed via bulk phase exchange and electrostatic self-assembly of MP and CS in interfacial rheology. CS-MP bilayer interfaces leveraged synergistic effects of MP inner hydrophobic anchorage and CS outer flexible chains, conferring long-term emulsion stability. MP-CS bilayer interfaces, however, were less stable due to insufficient CS inner layer hydrophobicity and loose interfacial adsorption. Multiscale characterization revealed that interfacial film thickness, molecular interactions, adsorption kinetics, and dilatational rheology in different MP and CS distribution modes directly governed macroscopic stability and rheological properties of emulsions. Findings provide theoretical insights for designing functional emulsions and regulating interfacial engineering in emulsified meat products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111748"},"PeriodicalIF":11.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144611675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}