Abstract：
In the ongoing quest to formulate sensory-rich, low-fat products that maintain structural integrity, this work investigated the potential of bigels, especially those created using innovative Pickering techniques. By harnessing the unique properties of whey protein isolate (WPI) and whey protein microgel (WPM) as interfacial stabilizers, WPM-based Pickering bigels exhibited a remarkable particle localization at the interface due to specific intermolecular interactions. The rise in protein concentration not only intensified particle coverage and interface stabilization but also amplified attributes like storage modulus, yield stress, and adhesiveness, owing to enhanced intermolecular forces and a compact gel matrix. Impressively, WPM-based Pickering bigels outshone in practical applications, showcasing exceptional oil retention during freeze-thaw cycles and extended flavor release-a promising indication for frozen food product applications. Furthermore, these bigels underwent a sensory evolution from a lubricious texture at lower concentrations to a stable plateau at higher ones, offering an enriched consumer experience. In a comparative digestibility assessment, WPM-based Pickering bigels demonstrated superior prowess in decelerating the release of free fatty acids, indicating slowed lipid digestion. This study demonstrates the potential to fine-tune oral sensations and digestive profiles in bigels by modulating Pickering particle concentrations.
摘要：
在不断追求丰富感官的过程中，保持结构完整性的低脂产品，这项工作调查了bigels的潜力，尤其是那些使用创新的皮克林技术创造的。通过利用乳清蛋白分离物（WPI）和乳清蛋白微凝胶（WPM）作为界面稳定剂的独特特性，由于特定的分子间相互作用，基于WPM的Pickeringbigels在界面处表现出明显的颗粒定位。蛋白质浓度的增加不仅增强了颗粒覆盖率和界面稳定性，而且还放大了储能模量等属性。屈服应力，和粘附性，由于增强的分子间力和紧凑的凝胶基质。令人印象深刻的是,基于WPM的皮克林大佬在实际应用中脱颖而出，展示了在冻融循环过程中出色的油保留和延长的风味释放-冷冻食品应用的有希望的指示。此外，这些bigels经历了从较低浓度的光滑质地到较高浓度的稳定高原的感官演变，提供丰富的消费者体验。在比较消化率评估中，基于WPM的Pickeringbigels在减缓游离脂肪酸的释放方面表现出卓越的能力，表明脂质消化减慢。这项研究证明了通过调节Pickering颗粒浓度来微调bigels口腔感觉和消化状况的潜力。
