ArticleFood chemistry: X2026
Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
As a critical determinant, pH (5.5, 6.0, 6.5, 7.0) systematically influences the apparent properties and microstructure of composite gels comprising myofibrillar protein (MP) and diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). A marked decline in cooking, centrifugation, and thawing losses was observed with increasing pH, which underscored a pronounced enhancement in comprehensive stability, as evidenced by improved resistance to shear strain. The gel strength peaked at pH 6.0, beyond which a slight decrease was noted. Structural characterization revealed that higher pH conditions facilitated the formation of a denser, more continuous MP network and promoted a more uniform distribution of HIPPE droplets, with hydrophobic interactions and disulfide bonds identified as the dominant stabilizing forces. This work provides a theoretical foundation for quality improvement in meat products formulated with DAG HIPPE through controlled pH regulation.
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