Akademik Veri Yönetim Sistemi
FOOD HYDROCOLLOIDS, cilt.176, 2026 (SCI-Expanded, Scopus)
This study explores the structural and rheological behavior of Pickering emulsions stabilized by pea protein isolate (PPI) and gum arabic (GA) complexes under simulated gastric-like environment. Emulsions were prepared with varying polysaccharide-to-protein ratios (PS:PR), 0.01-0.10) and stabilized with either sunflower or coconut oil to investigate the impact of interfacial architecture and oil type. Flow-Assisted Magnetic Resonance Imaging (Flow-MRI) and conventional rheometry were used to assess flow properties under gastric conditions. Emulsions with higher PS:PR ratios formed more branched and flexible interfacial networks, likely due to enhanced GA interactions and protein conformational changes, as indicated by FTIR. The lowest PS:PR samples, dominated by protein interfaces, exhibited the shortest T-2 relaxation times (similar to 0.10 s), suggesting tighter water confinement. As PS:PR increased, T-2 values nearly doubled (from 0.106 to similar to 0.20 s), reflecting a more mobile and dynamic interfacial environment. Oil binding capacity (OBC) also rose by similar to 1.5-2 fold compared to (PPI), demonstrating improved oil-binding ability with higher PS:PR ratios. Notably, coconut oil emulsions exhibited higher slip velocity upon exposure to gastric-like environment compared to sunflower oil systems, indicating a more pronounced shear-thinning behavior. While shear rate and shear stress trends obtained from conventional rheometry and Flow-MRI were broadly consistent, the observed differences are attributed to the spatially resolved flow information provided by Flow MRI.