文献类型：期刊文献

英文题名：Regulating emulsion gel microstructure with candelilla wax: Enhancement of freeze-thaw stability and anthocyanin retention

作者：Zhao, Qiaoli[1];Qin, Haili[1];Cheong, Kit Leong[1];Li, Rui[1];Chen, Jianping[1];Liu, Xiaofei[1];Song, Bingbing[1];Wang, Zhuo[1];Zhong, Saiyi[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Sci & Technol Innovat Ctr Subtrop F, Zhanjiang 524088, Peoples R China

年份：2026

卷号：402

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:001504699300001)、、WOS

基金：This research was supported by National Natural Science Foundation of China (32402136) , Program for scientific research start-up funds of Guangdong Ocean University (060302042402) , Guangdong Basic and Applied Basic Research Foundation (2023A1515010005) , and Special fund for universities in Guangdong Province in the key area of biomedicine and health (2023ZDZX2025) .

语种：英文

外文关键词：Emulsion gels; Freeze-thaw stability; Candelilla wax; Anthocyanin

外文摘要：The impact of candelilla wax (CW)-mediated interface strengthening and oil phase gelation on the freeze-thaw stability and anthocyanin retention of emulsion gels stabilized by phosphorylated perilla protein-chitosan (PPP-CS) complexes was investigated. The introduction of 2 % CW disrupted the gel-like network structure formed by closely packed droplets stabilized by PPP-CS complexes, resulting in phase inversion and a more dispersed droplet distribution. This consequently reduced the viscoelastic properties of the emulsion gel. Increasing the concentration of CW to 4 %-8 % caused liquid oil to transform into oleogels, enhancing the compactness of the oil-water interface layer and the continuous phase crystal network structure. This further decreased the droplet size within the system, thereby imparting higher viscoelasticity and structural recovery ability to the emulsion gel. Emulsion gels prepared with varying concentrations of CW exhibited excellent storage stability, particularly those with concentrations ranging from 6 % to 8 %, which significantly improved freeze-thaw stability. Moreover, CW-based emulsion gels demonstrated good protection capacity for anthocyanin under different environmental stresses. This study provides valuable technical insights for developing emulsion gel delivery systems with superior freeze-thaw stability.