Abstract An oleogel-in-water Pickering emulsion was prepared and characterized. Soybean oil was structured with beeswax (BW) in making the oleogel. Then the oleogel was stabilized with cellulose nanocrystals (CNCs) in preparing the oleogel-in-water Pickering emulsion. Overall, emulsions with good storage stability were obtained in a wide range of BW concentration, oleogel fraction, and CNCs concentration. The Pickering mechanism was demonstrated by the confocal laser scanning microscopy. An increase of beeswax concentration from 2.0 to 15.0% (w/v) and oleogel fractions from 0.10 to 0.40 led to an increase in droplet size, viscosity, and gel strength of emulsion. Increased CNCs concentration from 0.10 to 0.90% (w/v) caused a decrease of droplet size, and a rise in viscosity and gel strength. The emulsions demonstrated a melting behavior that can be tuned by varying the droplet size of emulsion. The findings are useful in designing novel emulsions for food applications.

中文翻译：

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纤维素纳米晶稳定的水包油凝胶乳液的制备与表征

摘要 制备并表征了水包Pickering油凝胶乳液。在制造油凝胶时，大豆油含有蜂蜡 (BW)。然后在制备水包皮克林油凝胶乳液时用纤维素纳米晶体 (CNCs) 稳定油凝胶。总体而言，在宽范围的 BW 浓度、油凝胶分数和 CNCs 浓度下获得了具有良好储存稳定性的乳液。Pickering 机制由共聚焦激光扫描显微镜证明。蜂蜡浓度从 2.0% (w/v) 增加到 15.0% (w/v)，油凝胶分数从 0.10 增加到 0.40，导致乳液的液滴尺寸、粘度和凝胶强度增加。CNCs 浓度从 0.10% (w/v) 增加到 0.90% (w/v) 会导致液滴尺寸减小，以及粘度和凝胶强度升高。乳液表现出熔化行为，可以通过改变乳液的液滴大小来调整。这些发现有助于设计用于食品应用的新型乳液。