Author

Haotian Liu

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Aug 2026

Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex.

This study investigated the impact of oil phase properties on the stability of high internal phase emulsions (HIPEs) stabilized by a soy protein isolate-soluble soybean polysaccharide (SPI-SSPS) complex. HIPEs were prepared using corn oil, peanut oil, flaxseed oil, diacylglycerols (DAG), and medium-chain triglycerides (MCT). Although all HIPEs exhibited poor freeze-thaw stability, DAG HIPEs showed the best performance in centrifugal, storage and physical stability among the tested formulations. Oil phase properties influenced the three-phase contact angle and oil-water interface adsorption behavior. In corn, peanut, and flaxseed oil HIPEs, the interfacial film was predominantly stabilized by SPI, with SSPS providing steric hindrance, whereas in MCT and DAG HIPEs, SPI and SSPS competitively adsorbed to form a mixed interfacial film. DAG HIPEs were suitable for 3D printing and could be classified as IDDSI Level 4 foods. This work provides a theoretical basis for rational oil phase selection in designing healthy HIPE-based foods.

Yafei Zhou, Ziyi Wang, Haotian Liu et al. · Food Chemistry · 0 citations

Aug 2026

Regulating the interfacial behavior of diacylglycerol emulsions via non-covalent assembly of soluble soybean polysaccharide and soy protein isolate complexes.

Soluble soybean polysaccharide (SSPS) demonstrates distinct structure and function in forming non-covalent complexes with soy protein isolate (SPI) and stabilizing diacylglycerol (DAG) emulsions. The complexation between SPI and SSPS was predominantly driven by non-covalent interactions, specifically electrostatic forces and hydrogen bonding. SSPS induced SPI unfolding, increased secondary structure disorder, molecular flexibility, particle size and surface charge. At 0.1% SSPS, SSPS cross-linked SPI, exposing hydrophobic groups and increasing surface hydrophobicity and amphiphilicity. However, with 0.2% SSPS, the increased coverage began to shield these hydrophobic groups, reducing surface hydrophobicity. With 0.3%-0.4% SSPS, SSPS formed a continuous hydrophilic network that improved stability and viscosity via steric hindrance, while competitively adsorbing onto the DAG interface and becoming the dominant stabilizer. Thus, SSPS acts as a structural modulator that governs SPI complexation and competitively stabilizes DAG emulsions, utilizing DAG's amphiphilic hydroxyl groups to optimize interface performance for functional lipid use.

Ziyi Wang, Xin Li, Yafei Zhou et al. · Food Chemistry · 0 citations