Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

Browse

Filters

20261

Settings

Author: search.filters.author.Acevedo-Fani ASubject: search.filters.subject.Pickering emulsion

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Emulsifying properties of hemp and whey protein complexes achieved by microparticulation
    (Elsevier Ltd, 2026-03-01) Ma S; Ye A; Singh H; Acevedo-Fani A
    Hemp is a sustainable source of protein. However, the utilisation of commercial hemp protein (HP) is limited due to its poor functionality. This study provided a microparticulation method to produce hybrid microparticles by complexing HP and whey protein isolate (WPI), and investigated their emulsifying potential. The emulsions, composed of 10 % oil and 0.25–1.8 % protein (non-microparticulated or microparticulated HP/WPI), were produced and the impact of microparticulation on the emulsifying ability of HP/WPI was explored using static light scattering, CLSM, TEM and SDS electrophoresis analysis. The results showed that non-microparticulated HP/WPI stabilised emulsions exhibited preferential whey protein adsorption at the oil-water interface, leading to sufficient protein coverage at most protein concentrations (0.25–1.8 %) with relatively small droplet size (∼0.5 μm) and minimal flocculation. In contrast, in the 'emulsifier-poor' regime (0.25–1 %), microparticulated HP/WPI stabilised emulsions displayed larger droplet size with clear signs of bridging flocculation. However, when the protein concentration was sufficient (≥1.5 % protein), it reached a similar droplet size as that of non-microparticulated HP/WPI emulsion with minimal flocculation. Microparticulation increased HP loading at the interface, while emulsions stabilised by non-microparticulated HP/WPI showed less HP adsorption. Transmission electron microscopy further confirmed the microparticle coverage. Moreover, the heat stability of microparticulated HP/WPI stabilised emulsions increased, compared with non-microparticulated HP/WPI. These findings highlight the potential of microparticulated HP/WPI systems in the application of emulsification and enhance HP applications in the food industry.