Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM) and rheology. SSL was more efficiently adsorbed on the oil–water interface than xanthan. Interestingly, the honeycomb structure was formed in emulsion gels, which firmly immobilized oil droplets. Furthermore, electrostatic repulsion and hydrophobic interactions between xanthan and SSL facilitated the efficient bonding at interface and in bulk. Both linear and nonlinear rheology strongly supported the fact that the interactions between xanthan and SSL enhanced gel-like viscoelastic structure of emulsion gels. This structure endows excellent stability of emulsion gels under high temperature storage, sealed conditions and pH change.

低分子量乳化剂（LME）与聚合物混合制成的乳液凝胶在食品中备受关注；然而，乳液体系中的 LME-聚合物相互作用是复杂且不清楚的。在这里，通过使用张力测定法、zeta 电位、傅里叶变换红外光谱 (FTIR)、共聚焦激光扫描显微镜 (CLSM)、低温扫描电子显微镜 (cryo-SEM) 研究了乳液中 SSL 和黄原胶之间的相互作用以及稳定乳液的机制。 ) 和流变学。SSL 比黄原胶更有效地吸附在油水界面上。有趣的是，蜂窝结构是在乳液凝胶中形成的，它牢固地固定了油滴。此外，黄原胶和 SSL 之间的静电排斥和疏水相互作用促进了界面和本体的有效键合。线性和非线性流变学都强烈支持这样一个事实，即黄原胶和 SSL 之间的相互作用增强了乳液凝胶的凝胶状粘弹性结构。这种结构赋予乳液凝胶在高温储存、密封条件和pH变化下的优异稳定性。