期刊论文

Gao, YX;Sun, SG

英文

Food Chemistry

0308-8146

2025

492

Pt 2

145497

10.1016/j.foodchem.2025.145497

CRediT authorship contribution statement Guangfan Qu: Writing – original draft, Investigation, Data curation. Feiyan Yang: Methodology, Investigation. Jiangling Zhang: Methodology, Investigation. Fei Liu: Methodology, Investigation. Xudong He: Methodology, Investigation. Yanxiang Gao: Writing – review & editing, Investigation. Shuguo Sun: Writing – original draft, Methodology, acquisition, Conceptualization.

本校为第一且通讯机构

This study investigates the formation mechanism of the quinoa protein isolate (QPI), tannic acid (TA), and high methoxyl pectin (HMP) ternary complex, while exploring the potential of stable high internal phase emulsions (HIPEs) in 3D-printed food applications. The results indicate that QPI-TA (QT) complex and HMP primarily form the QPI-TA-HMP (QTH) ternary complex through hydrophobic interactions, hydrogen bonding, and electrostatic forces. By adjusting the ratio of QT to HMP, QTH complexes with high stability and zeta potential across a wide pH range can be achieved. HIPEs prepared with QTH ...