Stability of whey protein isolate–chitosan Pickering emulsions and their application in mayonnaise Article Swipe
Zhen Tian
,
Huaizhou Jin
,
Xiaoxiao Shang
,
Qifei Ma
,
Weihong Wang
,
Shangzhong Jin
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.1007/s44187-025-00534-z
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.1007/s44187-025-00534-z
The long-term stability of Pickering emulsions is crucial for their application in food systems. This study aimed to evaluate the stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), and to assess their applicability in reduced-fat mayonnaise formulations. Optical tweezers were employed to quantify the interaction forces between emulsion droplets during storage, in combination with microstructural observation and ζ-potential analysis. It was found that the O/W emulsion prepared with a 50% aqueous phase volume fraction maintained a stable droplet size over the storage period without significant changes. The ζ-potential decreased from 79.16 mV to 53.62 mV, while the maximum droplet contact force gradually decreased from 69 pN to 37 pN by day 45. By day 60, droplet coalescence was observed. Compared with traditional rice bran oil mayonnaise, the mayonnaise formulated using this Pickering emulsion exhibited superior mechanical stability and resistance to destabilization. In particular, the formulation with a Pickering emulsion-to-egg yolk volume ratio of 4:1 showed the best mechanical performance, with the droplet contact force gradually decreasing from 68 pN on day 0 to 62 pN on day 20. This study provides a rapid method for evaluating the stability of food systems, offering potential applications in the food industry.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1007/s44187-025-00534-z
- OA Status
- diamond
- Cited By
- 1
- References
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- OpenAlex ID
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All OpenAlex metadata
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https://openalex.org/W4413067258Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1007/s44187-025-00534-zDigital Object Identifier
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Stability of whey protein isolate–chitosan Pickering emulsions and their application in mayonnaiseWork title
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articleOpenAlex work type
- Language
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enPrimary language
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2025Year of publication
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2025-07-18Full publication date if available
- Authors
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Zhen Tian, Huaizhou Jin, Xiaoxiao Shang, Qifei Ma, Weihong Wang, Shangzhong JinList of authors in order
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https://doi.org/10.1007/s44187-025-00534-zPublisher landing page
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YesWhether a free full text is available
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diamondOpen access status per OpenAlex
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https://doi.org/10.1007/s44187-025-00534-zDirect OA link when available
- Concepts
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Pickering emulsion, Emulsion, Whey protein, Chitosan, Whey protein isolate, Oil droplet, Chemistry, Chemical engineering, Food science, Materials science, Chromatography, Organic chemistry, EngineeringTop concepts (fields/topics) attached by OpenAlex
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1Total citation count in OpenAlex
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2025: 1Per-year citation counts (last 5 years)
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| abstract_inverted_index.yolk | 158 |
| abstract_inverted_index.(CS), | 36 |
| abstract_inverted_index.(O/W) | 25 |
| abstract_inverted_index.(WPI) | 33 |
| abstract_inverted_index.53.62 | 102 |
| abstract_inverted_index.79.16 | 99 |
| abstract_inverted_index.aimed | 17 |
| abstract_inverted_index.force | 109, 172 |
| abstract_inverted_index.found | 70 |
| abstract_inverted_index.phase | 80 |
| abstract_inverted_index.rapid | 191 |
| abstract_inverted_index.ratio | 160 |
| abstract_inverted_index.study | 16, 188 |
| abstract_inverted_index.their | 10, 40 |
| abstract_inverted_index.using | 138 |
| abstract_inverted_index.while | 104 |
| abstract_inverted_index.assess | 39 |
| abstract_inverted_index.during | 58 |
| abstract_inverted_index.forces | 54 |
| abstract_inverted_index.method | 192 |
| abstract_inverted_index.period | 91 |
| abstract_inverted_index.showed | 163 |
| abstract_inverted_index.stable | 85 |
| abstract_inverted_index.volume | 81, 159 |
| abstract_inverted_index.Optical | 46 |
| abstract_inverted_index.aqueous | 79 |
| abstract_inverted_index.between | 55 |
| abstract_inverted_index.contact | 108, 171 |
| abstract_inverted_index.crucial | 8 |
| abstract_inverted_index.droplet | 86, 107, 124, 170 |
| abstract_inverted_index.isolate | 32 |
| abstract_inverted_index.maximum | 106 |
| abstract_inverted_index.protein | 31 |
| abstract_inverted_index.storage | 90 |
| abstract_inverted_index.without | 92 |
| abstract_inverted_index.Abstract | 0 |
| abstract_inverted_index.Compared | 128 |
| abstract_inverted_index.changes. | 94 |
| abstract_inverted_index.chitosan | 35 |
| abstract_inverted_index.droplets | 57 |
| abstract_inverted_index.employed | 49 |
| abstract_inverted_index.emulsion | 56, 74, 141 |
| abstract_inverted_index.evaluate | 19 |
| abstract_inverted_index.fraction | 82 |
| abstract_inverted_index.offering | 200 |
| abstract_inverted_index.prepared | 75 |
| abstract_inverted_index.provides | 189 |
| abstract_inverted_index.quantify | 51 |
| abstract_inverted_index.storage, | 59 |
| abstract_inverted_index.superior | 143 |
| abstract_inverted_index.systems, | 199 |
| abstract_inverted_index.systems. | 14 |
| abstract_inverted_index.tweezers | 47 |
| abstract_inverted_index.Pickering | 5, 26, 140, 156 |
| abstract_inverted_index.analysis. | 67 |
| abstract_inverted_index.decreased | 97, 111 |
| abstract_inverted_index.emulsions | 6, 27 |
| abstract_inverted_index.exhibited | 142 |
| abstract_inverted_index.gradually | 110, 173 |
| abstract_inverted_index.industry. | 206 |
| abstract_inverted_index.long-term | 2 |
| abstract_inverted_index.observed. | 127 |
| abstract_inverted_index.potential | 201 |
| abstract_inverted_index.stability | 3, 21, 145, 196 |
| abstract_inverted_index.decreasing | 174 |
| abstract_inverted_index.evaluating | 194 |
| abstract_inverted_index.formulated | 137 |
| abstract_inverted_index.maintained | 83 |
| abstract_inverted_index.mayonnaise | 44, 136 |
| abstract_inverted_index.mechanical | 144, 166 |
| abstract_inverted_index.resistance | 147 |
| abstract_inverted_index.stabilized | 28 |
| abstract_inverted_index.application | 11 |
| abstract_inverted_index.coalescence | 125 |
| abstract_inverted_index.combination | 61 |
| abstract_inverted_index.degradation | 22 |
| abstract_inverted_index.formulation | 153 |
| abstract_inverted_index.interaction | 53 |
| abstract_inverted_index.mayonnaise, | 134 |
| abstract_inverted_index.observation | 64 |
| abstract_inverted_index.particular, | 151 |
| abstract_inverted_index.reduced-fat | 43 |
| abstract_inverted_index.significant | 93 |
| abstract_inverted_index.traditional | 130 |
| abstract_inverted_index.applications | 202 |
| abstract_inverted_index.oil-in-water | 24 |
| abstract_inverted_index.performance, | 167 |
| abstract_inverted_index.ζ-potential | 66, 96 |
| abstract_inverted_index.applicability | 41 |
| abstract_inverted_index.formulations. | 45 |
| abstract_inverted_index.emulsion-to-egg | 157 |
| abstract_inverted_index.microstructural | 63 |
| abstract_inverted_index.destabilization. | 149 |
| cited_by_percentile_year.max | 95 |
| cited_by_percentile_year.min | 91 |
| countries_distinct_count | 0 |
| institutions_distinct_count | 6 |
| citation_normalized_percentile.value | 0.88033728 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | True |