Thermogelation of nanoemulsions stabilized by a commercial pea protein isolate: high-pressure homogenization defines gel strength.

ABSTRACT: The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation plant-based food applications. We use a commercial pea protein isolate (PPI) without further purification to stabilize a 20 vol% peanut oil-in-water nanoemulsion at pH = 7 by high-pressure homogenization (HPH) and demonstrate the temperature induced gelation behavior of the nanoemulsion as a function of the HPH processing parameters. Bright-field and laser scanning confocal fluorescence microscopy reveals a diverse microstructure of the aqueous PPI dispersions, with a large amount of insoluble pro

SUBMITTER: Renggli D 

PROVIDER: S-EPMC11698122 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature