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February 14, 2026FoodsOpen Access

Preparation and Stability Study of High Internal Phase Emulsion of Peanut Protein Isolate and Corn Silk Polysaccharide

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Authors

SWShuo WangJZJinying ZhuXYXiaopian Yan

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Overview

Explores a method to stabilize emulsions using corn silk polysaccharide and peanut protein isolate, indicating improved stability.

Key Points

  • This research aims to develop stable high internal phase emulsions using peanut protein isolate and corn silk polysaccharide.
  • Utilized an ultrasound-assisted hydrothermal technique to create PPI-CSP complexes.
  • Performed particle size analysis, rheological studies, and light scattering techniques for evaluation.
  • Investigated the structural characteristics of emulsions using microscopic studies.
  • Achieved the smallest particle size of 12.91 ± 0.13 μm at a 2:1 PPI to CSP ratio.
  • All emulsions exhibited shear-thinning behavior and solid-like properties during rheological evaluations.
  • Demonstrated excellent stability under various conditions, including thermal treatment and varying pH.

Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/6990113f2ccff479cfe57c7bhttps://doi.org/10.3390/foods15040667
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