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The aim is to improve the stability of Pickering gel-like emulsions using hyaluronic acid, ovalbumin, and tea polyphenols.

May 15, 2026GelsOpen Access

Hyaluronic Acid Improves Stability in Ovalbumin-Tea Polyphenol Pickering Particle-Stabilized Gel-like HIPEs via Interfacial Reinforcement

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Randomized trial demonstrates improved stability in gel-like emulsions using hyaluronic acid, suggesting enhanced functional food applications.

The aim is to improve the stability of Pickering gel-like emulsions using hyaluronic acid, ovalbumin, and tea polyphenols.
Constructed ternary Pickering gel-like emulsions with ovalbumin, tea polyphenols, and hyaluronic acid.
Investigated microstructure, physicochemical properties, stability mechanism, and simulated digestion behavior.
Analyzed stability parameters like centrifugal stability and rheological properties at various concentrations of hyaluronic acid.
At 0.8% hyaluronic acid, centrifugal stability reached 99.52%.
Final retention of lutein increased to 35.16% with 0.8% hyaluronic acid.
Reduced free fatty acid release to 0.31 μmol, indicating excellent protective potential.

Ma et al. (2026) studied this question.

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Randomized trial demonstrates improved stability in gel-like emulsions using hyaluronic acid, suggesting enhanced functional food applications.