High internal phase Pickering emulsions (HIPEs) owned great potentials in healthy food products. In this paper, an efficient, organic solvent-free method was reported to engineer food-grade Pickering HIPEs (with up to 87% edible oil) stabilized by media-milled defatted walnut flour particles (DWFPs). Our results indicate that nanoscale DWFPs prepared by media milling can effectively stabilize HIPEs and emulsion gels. The formation, microstructure and rheological properties of DWFPs stabilized Pickering emulsions and emulsion gels have been investigated by atomic force microscopy (AFM), confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM) and rheological measurements. One notes that the HIPEs gels exhibited excellent stability over a prolonged storage time (9-month storage). The method developed in this study is significant not only in value-added utilization of walnut products, but also in potential applications in functional foods or medicinal foods that contain high loadings of bioactive functional ingredients like polyunsaturated fatty acids and phytochemicals.<br/>

Engineering novel walnut-based high internal oil phase Pickering emulsions

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.