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Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing.
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Guo et al. (2024) studied this question.
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