文献类型：期刊文献

英文题名：Effects of heat treatment on the characteristics of low-molecular-weight oyster peptides (LOPs) W1/O/W2 double emulsions: Physicochemical, interfacial, and rheological properties

作者：Guo, Xiaolin[1];Chen, Wanqi[1];Cao, Wenhong[1,2];Lin, Haisheng[1,2];Chen, Zhongqin[1,2];Gao, Jialong[1,2];Zhu, Guoping[1,2];Tan, Mingtang[1,2];Cheng, Ming[1,2];Zheng, Huina[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Natl Shellfish Proc Technol Res & Dev Sub Ctr Zhan, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China

年份：2026

卷号：516

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001759783200001)、、EI(收录号：20261820606974)、WOS

基金：This work was supported by the Guangdong Basic and Applied Basic Research Foundation (Grant No. 2024A1515010955) ; National Key Research and Development Program of China (Grant No. 2024YFD2401805) . Earmarked Fund for Modern Agricultural Industry Technology Research System of China (Grant No. CARS-49) and Shellfish & Algae Industry Innovation Team of Guangdong Modern Agricultural Technology System (Grant No. 2025CXTD23) .

语种：英文

外文关键词：W1/O/W2 double emulsions; Thermal instability; Interfacial tension and viscoelasticity; Rheological behavior

外文摘要：The thermal instability of water-in-oil-in-water (W1/O/W2) double emulsions limits their applications in the food industry. This study compared the thermal stability (25-100 degrees C) of emulsions loaded with low molecular weight oyster peptides (LOPs) to LOPs-free controls. Mechanisms of thermal instability were elucidated by characterizing physicochemical (droplet size, zeta potential, turbidity), interfacial and rheological properties. The LOPsloaded W1/O/W2 DE phase-separated at 60 degrees C, exhibiting a larger droplet size (2702.5 nm) and lower zeta potential (-14.76 mV) than the stable control (1780.4 nm, -37.8 mV). Interfacial analysis showed that thermal treatment reduced the viscoelasticity of the inner film in both emulsions, with a lower composite modulus for the LOPs-loaded emulsion (1.287 mN/m) than for the control (3.993 mN/m) at 90 degrees C. Rheologically, the thermal instability of LOPs-loaded W1/O/W2 DE was primarily attributed to interfacial film destabilization and reduced bulk viscosity. This study provides crucial insights for designing thermally stable W1/O/W2 DEs for bioactive peptide delivery.