Yuhao Zhang

College of Food Science, Southwest University, Chongqing, China

Gelatin microgel based emulsions is one of Pickering emulsions having great application prospect in food industry. However, its poor thermal stability and freeze-thaw stability make it impossible for emulsions to be frozen or sterilized, resulting in technical bottlenecks in long-term storage. Our previous research found that targeted crosslinking can improve the heat resistance and freeze-thaw stability of gelatin microgel emulsions, but the improvement mechanism is still unclear. Based on this phenomenon, the gelatin microgels with different crosslinking degrees were designed in this study. The influence of different crosslinking degrees on the stability of gelatin microgel emulsions was explored. Then, the influences of different crosslinking degrees on the interface behavior of gelatin microgel and on the continuous phase of emulsions were further clarified. Finally, the mechanism of targeted crosslinking to improve the emulsification of gelatin microgel was revealed. This study would provide theoretical support for broadening the application of gelatin based Pickering emulsions in practical production.