Article
Food Science & Technology
Jinjin Li, Xiaoming Guo, Zhengqi Liu, Zhihua Yang, Chunqing Ai, Shuang Song, Beiwei Zhu
Summary: In this study, a Gracilaria lemaneiformis slurry (GLS) was used as a stabilizer for oil-in-water emulsions. The microstructures and stability of the emulsions were controlled by adjusting the emulsion formulations. The optimized conditions yielded high internal phase emulsions (HIPEs) with gel-like textures, and the presence of exogenous Ca2+ enhanced the viscoelasticity of the emulsions.
Article
Chemistry, Applied
Yanhui Zhang, Yao Lu, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: Oleogelation of the oil phase improves stability of HIPEs and enhances protection of liable bioactives such as beta-carotene.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Yue Xu, Jingcheng Hao
Summary: In this study, high internal phase Pickering emulsions were designed and prepared as templates to produce aerogel materials with macroporous structures. These aerogels showed good mechanical properties and stability, and exhibited excellent adsorption capacity towards dyes in water. The adsorption process was found to follow pseudo-second-order kinetic model and Freundlich adsorption isotherm.
Article
Chemistry, Physical
Shengnan Tao, Xin Guan, Yunxing Li, Hang Jiang, Suijing Gong, To Ngai
Summary: HIPPEs with tuned interfacial structures show superior characteristics compared to conventional HIPPEs, with potential widespread applications and the ability to protect bioactive substances at high temperatures. HIPPEs with high internal phase fraction may replace condiments on the market and have applications in environmental protection or tissue engineering.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Chemistry, Physical
Qian Chen, Xiumei Tai, Jiyun Li, Chunhui Li, Lingxiao Guo
Summary: This study stabilized stable high internal phase emulsions (HIPEs) using Palm kernel oil ethoxylates (SOE-N60) and investigated the effects of various factors on the stability of HIPEs. The results showed that the stable HIPEs can effectively protect encapsulated tea tree oil and provide a potential delivery system with excellent stability and polydispersity.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Food Science & Technology
Yingying Wu, Linlin Wang, Xiuzhen Ding, Wentao Wang, Luping Zhao
Summary: In this study, high internal phase emulsions (HIPEs) were successfully prepared using pumpkin seed oil bodies (PSOBs) as the base, with different oil phase percentages resulting in different droplet shapes and gel-like properties. Higher oil phase percentages led to better viscoelasticity and storage modulus, but worse thermal stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yilin Jie, Fusheng Chen, Tingwei Zhu, Dingyang Lv
Summary: The ability of carboxymethyl chitosan (CMCS) to stabilize high internal phase emulsions (HIPEs) was investigated. CMCS formed a multi-layered network structure to stabilize the emulsions and improve their stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a simple one-step method. The results showed that oleogelation improved the stability and encapsulation capability of the HIPEs, which is significant for the development of novel healthy food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Chemistry, Applied
Chen Huang, Fusheng Sun, Xuxi Ma, Chao Gao, Nan Yang, Katsuyoshi Nishinari
Summary: This study demonstrates the use of hydrophobically modified chitosan microgels as particle emulsifiers to stabilize high internal phase emulsions for the first time. The modified chitosan microgels have higher hydrophobicity and can effectively stabilize emulsions with high oil concentrations. The stable emulsions exhibited higher rheological compliance compared to other solid particle stabilized emulsions at high oil volume fractions.
CARBOHYDRATE POLYMERS
(2022)
Article
Agriculture, Multidisciplinary
Qian Chen, Xiumei Tai, Jiyun Li, Chunhui Li, Lingxiao Guo
Summary: In this study, high internal phase emulsions (HIPEs) were prepared using CMC and SOE-N-60 as dual emulsifiers, and the effects of oil-phase volume fraction, CMC concentration, and SOE-N-60 concentration on HIPEs stability were systematically studied. Experimental results showed that increasing concentrations of CMC and SOE-N-60 led to a reduction in droplet size and improved static stability of HIPEs. Additionally, the synergistic effects between CMC and SOE-N-60 played a significant role in the preparation and stability of HIPEs.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Yulai Zhao, Anjun Wang, Lianzhi Shen, Longqiang Xiao, Linxi Hou
Summary: N-doped hierarchically porous carbons (NHPCs) were prepared using a high internal phase emulsion (HIPE) template method with the assistance of biomass carbohydrate. The incorporation of carbohydrate enhanced the electrochemical properties of NHPCs by increasing their specific surface area (SSA) and hydrophilicity. The prepared NHPC-based electrodes exhibited excellent specific capacitances, cycling stability, and rate performance, showing great potential for high-performance supercapacitors.
MICROPOROUS AND MESOPOROUS MATERIALS
(2022)
Article
Food Science & Technology
Yun Zhang, Youfa Xie, Hang Liu, David Julian McClements, Ce Cheng, Liqiang Zou, Wenjun Liu, Wei Liu
Summary: The study found that encapsulation of probiotics using W/O HIPEs can improve their survival rate, especially when prepared using skim milk. This has significant implications for the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Hao Zhang, Chao Zhou, Chao Li, Ye Han, Yungang Bai, Kun Xu, Hui Chi, Ying Liu, Xiaona Huang, Chao Wang, Fan Zhang, Xinyue Wang, Jiarui Wang, Pixin Wang
Summary: In this study, oil-in-water high-internal-phase Pickering emulsions (HIPEs) were successfully synthesized using composite stabilizers. The HIPEs exhibited high internal-phase levels and the resulting polymer films showed superior mechanical and damping performance.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Chemistry, Physical
Xin Guan, Yifeng Sheng, Hang Jiang, Bernard P. Binks, To Ngai
Summary: This study found that alcohols can reduce the interfacial tension between oil and water, promote particle adsorption, and achieve stable water-in-oil emulsions. In addition, alcohols can be generated in situ at high pH values, providing a flexible method for the preparation of HIPPEs.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Chemistry, Applied
Yinyin Lv, Xiaosong Sun, Hui Jia, Ruoyi Hao, Mraz Jan, Xianbing Xu, Shengjie Li, Xiuping Dong, Jinfeng Pan
Summary: The study investigated the effects of high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) on gel properties, lipid quality, and stability of surimi. It was found that HIPEs-added groups exhibited improved gel strength, reduced cooking loss, higher proportion of capillary water, better microstructure, and less myosin heavy chain band. Furthermore, HIPEs- and Oil-added gels showed high levels of EPA + DHA and astaxanthin, with HIPEs-added groups having lower TBARS values. This study highlights the potential application of AKO-HIPEs in fortifying ?-3 PUFA and maintaining desirable gel properties in surimi products.
