Abstract This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were prepared by two different emulsification methods termed hot and cold. The first included high pressure homogenization of EC-oil and water at a temperature above the gelling point of EC, whereas the latter implied dispersion of set EC-oleogels in water by high speed mixing at a temperature below the melting point of EC-oleogels. The oleogelling functionality was lost when hot emulsification was applied. Instead EC migrated to the interface of oil and water and formed a shell around oil droplets which was assessed by micropipette manipulation techniques. On the other hand, the oleogel remained stable when EC-oleogel was dispersed in water using the cold emulsification method. For this system a fraction of the triglycerides in oil was immobilized in a similar manner as oil in bulk oleogels and the mechanical properties of dispersed droplets were no longer reflecting the flow behavior of low viscous oil, which indicates oil gelation by EC.

中文翻译：

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乙基纤维素在水包油乳液中的油凝胶特性：通过 13C MAS NMR、表面张力和微量移液管操作研究研究的乳化方法的影响

摘要 本研究探讨了 EC-油凝胶微滴分散在水性介质中时 EC 的油凝胶特性。通过测量油水之间的界面张力，发现 EC 具有界面活性。水包油凝胶乳液通过两种不同的乳化方法制备，称为热和冷。第一个包括在高于 EC 胶凝点的温度下对 EC 油和水进行高压均质化，而后者意味着通过在低于 EC 油凝胶熔点的温度下高速混合将凝固的 EC 油凝胶分散在水中。当应用热乳化时，油凝胶功能丧失。相反，EC 迁移到油和水的界面并在油滴周围形成一个壳，通过微量移液器操作技术进行评估。另一方面，当使用冷乳化法将 EC-油凝胶分散在水中时，油凝胶保持稳定。对于该系统，油中的一部分甘油三酯以与散装油凝胶中的油相似的方式固定，分散液滴的机械性能不再反映低粘度油的流动行为，这表明油通过 EC 凝胶化。