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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通过刚柔双网络结构制备强韧弹性 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，基于高内相皮克林乳液（HIPPEs）的凝胶模仿脂肪组织以达到所需的强度和弹性，但其形成和稳定机制却知之甚少。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，以提高HIPPEs凝胶的机械性能。研究了不同CA/BC比例（2:1、4:1、8:1）和K添加量对HIPPEs-CA/BC凝胶性能的影响。结果表明，HIPPEs-CA/BC 8:1 & K 表现出更好的流变性、质地、持油能力和感官特性。 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具有蜂窝状孔和网络壁，进而包含互穿的双网络结构。同时，它表现出超高应力、高杨氏模量和良好的循环压缩性能。此外，氢键和 K 交联被证明在促进稳定且有弹性的 CA/BC 基质的形成中发挥着至关重要的作用。这项研究建立了强弹性结构 HIPPE 凝胶的结构-性能机制，为开发 HIPPE 凝胶提供了先进的策略，并在脂肪组织替代品中具有广阔的应用前景。