文献类型：期刊文献

英文题名：The effect of oil types on the droplet shape and rheology of emulsion gels stabilized with camellia saponin

作者：Li, Shengnan[1,2,3] Li, Panpan[1,2] Wang, Jing[1] Lu, Yanju[2] Chen, Yuxiang[1] Zhao, Zhendong[1] Jiang, Jianxin[3] Cheng, Xian[1] Bi, Liangwu[1]

第一作者：Li, Shengnan

通信作者：Bi, LW[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilizat, Nanjing 210042, Peoples R China;[2]Nanjing Forestry Univ, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China;[3]Beijing Forestry Univ, Coll Mat Sci & Technol, Beijing 100083, Peoples R China

年份：2025

卷号：386

外文期刊名：FUEL

收录：;EI(收录号：20250217654580);Scopus(收录号：2-s2.0-85214311286);WOS:【SCI-EXPANDED(收录号:WOS:001397415000001)】；

基金：We thank the Independent research project of Jiangsu Key Laboratory of Biomass Energy and Material (JSBEM-S-202318), National Natural Science Foundation of China (No. 32201512), the Science and Technology Major Project of Guangxi (AA20302021-7), and 2023 Science and Technology Commissioner Services Rural Revitalization (Camellia oleifera industry) project (No. 20233BBF64006) for their financial supports.

语种：英文

外文关键词：Camellia saponin; Oil types; Emulsion gel; Droplet properties; Rheology

摘要：Camellia saponin is a natural surfactant extracted from camellia oleifera seed meal, which can be prepared as non-spherical droplets due to their special self-assembling properties. The oil phase affects droplet shape by influencing the interfacial tension of camellia saponins at the oil-water interface. It is worthwhile to investigate the effect of oil types on the droplet properties and rheological properties of camellia saponin stabilized oil-inwater emulsion gel. Six oil types (i.e., sunflower, rapeseed, linseed, castor, dodecane, and medium chain triglyceride oil) with different viscosity and components were selected to change the interactions within the system. The droplet shapes and rheological properties of emulsion gels, including particle size, microstructure, and rheology with different oil types, were characterized. The droplet size of emulsion gels prepared with mediumchain triglyceride oil (5.77 mu m) was considerably smaller than that of long-chain triglycerides, such as sunflower oil (9.45 mu m), due to the difference in interfacial tension and oil composition. Besides, the long-chain triglycerides contributed to forming non-spherical droplets connected with the unsaturated bonds in the oil phase, affecting the adsorption of CS at the interface. The reticulation structure prepared from camellia saponin and kcarrageenan is conductive to enhance the gel strength, and all samples exhibit viscoelastic properties. These results offer the possibility of broadening the new applications of camellia saponin.