whey protein

emulsions

nanofibrillated cellulose

Food Hydrocolloids

The cellulose nanocrystals (LSCNC) and nanofibrils (LSCNF) from lemon seeds were isolated, characterized and used to co-stabilize Pickering emulsions under different LSCNC/LSCNF ratio. The ratio of LSCNC and LSCNF obviously influenced the appearance and microstructure of emulsions. At a fixed total nanocellulose concentration (1 wt%), the LSCNC/LSCNF stabilized emulsions showed a gradual worsening performance with the increase of LSCNF proportion. However, at a fixed LSCNC concentration (0.5 wt%), as LSCNF addition increased from 0 wt% to 1 wt%, the droplet sizes of emulsions gradually decreased, and the viscoelasticity and stability of emulsions increased correspondingly. The obtained emulsions displayed a good pH and ionic strength stability. Notably, introducing LSCNF made LSCNC stabilize emulsions even at low ionic strength (<20 mM). LSCNC can tightly cover the surface of oil droplets, while LSCNF can not only cover the surface of adjacent droplets as a stabilizer, but also form intensive bridging network structure and acted as a thicker to form depletion stabilization, thus achieving the regulation of the emulsion properties. This co-stabilization effect of LSCNC/LSCNF stabilized emulsion depends on the concentration and ratio of LSCNC/LSCNF. These results enrich the approach and theory of nanocellulose in Pickering emulsions application, and also promote the high-value utilization of agricultural by-products. • Lemon seed cellulose nanocrystals (LSCNC) and nanofibrils (LSCNF) were isolated. • Pickering emulsions co-stabilized by LSCNC/LSCNF were investigated. • Properties of emulsions can be adjusted by the co-stabilization effect. • LSCNF endowed the emulsions with improved stability at low pH or ionic strength. • LSCNF induced bridging network structure and depletion stabilization of emulsion.

Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds