This study modified cellulose nanocrystals (CNC) with casein (CA) using ultrasound (U). Ultrasound treatment (U-CA-CNC) reduced particle size and created uniform filamentous networks compared to just CA-CNC. Analysis showed enhanced hydrogen bonding between CA and CNC due to ultrasound. U-CA-CNC and CA-CNC significantly improved interfacial properties: contact angle increased while interfacial tension decreased sharply. Consequently, high internal phase emulsions (HIPEs) stabilized by these modified particles, especially at CA:CNC ratios of 1:1.5 or 1:2, had smaller droplet sizes, higher elasticity (G'), and higher viscosity. These HIPEs remained stable without delamination after 15 days at 4 °C when inverted and showed lower oxidation (TBARS). Ultrasound effectively improved the CA-CNC interfacial properties, enabling stable HIPEs with enhanced rheology.
Building similarity graph...
Analyzing shared references across papers
Loading...
Zhangyue Shen
Xiuqin Wang
Xianbing Xu
Food Chemistry
Chengdu University
Dalian Polytechnic University
Liaoning Technical University
Building similarity graph...
Analyzing shared references across papers
Loading...
Shen et al. (Wed,) studied this question.
www.synapsesocial.com/papers/69a76093c6e9836116a2d73e — DOI: https://doi.org/10.1016/j.foodchem.2026.148259