Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.
We have synthesized four kinds of well-designed polysiloxane elastomers with different macromolecular structures and focused on the effect of chemical structure on the macroadhesion performance of the fabricated microfibrillar adhesives. After confirming the chemical and physical structures, as well as the mechanical properties, the chemical structure is the only obvious distinction among the four microfibrillar adhesives. The results of macroadhesion evaluation indicated that four microfibrillar adhesives exhibit significant differences in the adhesion properties, thereby demonstrating the importance of chemical structure on the adhesion properties. The underlying mechanisms were discussed and correlated to the different surface free energy as well as molecular interactions caused by the designed macromolecular structures, which might further affect the interfacial contact mechanics as well as the adhesion performance. Microfibrillars fabricated by the elastomer with higher surface free energy, such as polymethylphenylsiloxane (PPMS), might exhibit a more complete contact before reaching maximum stress during detaching, and a more than 3-fold increase of pull-off strength was thus achieved.
危险品化学品经营许可证（带存储）