摘要
Pickering emulsion gels were successfully constructed by incorporating HPMC. • HPMC markedly enhanced the stability of tea polyphenol Pickering emulsions. • Gel strength was directly governed by HPMC content rather than addition sequence. • Distinct stabilization and gelation mechanisms of HPMC were proposed. • Relationship between interfacial structure and emulsion stability was elucidated. This study investigated the reinforcement of tea polyphenol particle-stabilized Pickering emulsion gels using hydroxypropyl methylcellulose (HPMC), a food-grade non-ionic polysaccharide. The effects of HPMC addition sequence, volume fraction (0–0.5), and concentration (1%–4%) were systematically examined. Results demonstrated that HPMC significantly enhanced long-term storage and centrifugal stability, irrespective of its addition sequences. Microstructural and rheological analyses revealed that tea polyphenol particles formed the primary interfacial film, while HPMC reinforced this interface mainly via depletion-mediated interactions. Increasing HPMC volume fraction promoted particle adsorption at the oil-water interface, leading to stronger interfacial barriers and facilitating emulsion gelation. Higher HPMC concentrations progressively improved gel strength and stability. The critical factor governing emulsion behavior was HPMC content rather than addition sequence. This work provides a feasible strategy for rapidly constructing food-grade Pickering emulsion gels and elucidates the mechanism by which non-ionic polysaccharides modulate interfacial architecture and rheological properties, offering potential for designing stable emulsion-based foods. The interfacial structures were crucially influenced by HPMC content rather than addition sequence, which ultimately had an impact on the stabilization and gelation behaviors of Pickering emulsions. Download: Download high-res image (179KB) Download: Download full-size image
危险品化学品经营许可证（带存储）