Fat mimics are one of the most common substitutes for animal fats in processed foods. However, basing on high internal phase Pickering emulsion (HIPPEs) gel imitate adipose tissue to achieve the desired strength and elastic, while the formation and stabilization mechanism are barely understood. Here, we proposed a strategy to fabricate rigid-flexible double network using κ-carrageenan (CA) and bacterial cellulose (BC), in oder to improve the mechanical performance of HIPPEs gel. The effects of different ratios of CA/BC (2:1, 4:1, 8:1) and K+ addition on the properties of HIPPEs-CA/BC gels were investigated. Results showed that HIPPEs-CA/BC 8:1 & K+ exhibited better rheological, textural, oil holding capacity and organoleptic properties. Thermal softening behavior of HIPPEs-CA/BC 8:1 & K+ was similar to the pork adipose tissue. The microstructure of gel demonstrated that HIPPEs-CA/BC 8:1 & K+ was featured with honeycomb-like pore and network walls, which in turn comprise interpenetrated double network structures. Meanwhile, it showed an ultrahigh stress, high Young's modulus and good cyclic compress behavior. Additionally, the hydrogen bonds and K+-cross-linked were proved to play crucial roles in facilitating the formation of a stable and elastic CA/BC matrix. This study establishes structure-performance mechanisms in strongly and elastically structured HIPPEs gels, providing an advanced strategy for developing HIPPEs gel with promising applications in adipose tissue substitutes.

中文翻译：

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通过刚柔结合双网络结构制备强而有弹性的 HIPPEs 凝胶作为新型脂肪组织替代品


脂肪模拟物是加工食品中最常见的动物脂肪替代品之一。然而，基于高内相 Pickering 乳液 （HIPPEs） 凝胶模仿脂肪组织以达到所需的强度和弹性，而其形成和稳定机制几乎不清楚。在这里，我们提出了一种使用 κ-卡拉胶 （CA） 和细菌纤维素 （BC） 制造刚性-柔性双网络的策略，以改善 HIPPEs 凝胶的力学性能。研究了不同比例的 CA/BC （2：1、4：1、8：1） 和 K+ 添加对 HIPPEs-CA/BC 凝胶性能的影响。结果显示，HIPPEs-CA/BC 8：1 & K+表现出更好的流变、质地、持油能力和感官性能。HIPPEs-CA/BC 8：1 & K+的热软化行为与猪肉脂肪组织相似。凝胶的微观结构表明，HIPPEs-CA/BC 8：1 & K+ 具有蜂窝状孔隙和网络壁，这反过来又构成了相互渗透的双网络结构。同时，它表现出超高应力、高杨氏模量和良好的循环压缩行为。此外，氢键和 K+-交联被证明在促进稳定和弹性 CA/BC 基质的形成中起关键作用。本研究在强弹性结构的 HIPPEs 凝胶中建立了结构-性能机制，为开发 HIPPEs 凝胶提供了一种先进的策略，在脂肪组织替代品中具有广阔的应用前景。