Abstract Edible solid foams with tunable structure and mechanical property had attracted increasing interests in a diversity of applications for food industries. Here we presented a facile method for the fabrication of edible solid foams via Pickering emulsion technology. The O/W Pickering emulsions stabilized by soy protein isolate (SPI)/bacterial cellulose were prepared, it exhibited the smaller droplets size and better physical stability with the increasing contents of soy protein isolate/bacterial cellulose or with increased oil volume. Moreover, rheological analysis indicated that the emulsions had shear-thinning and gel-like rheological behaviors. After the removal of the solvent from emulsions, soy protein isolate/bacterial cellulose solid foams were obtained. The foams had novel mechanical properties, and the plateau stress could reach to 27.7 KPa and the corresponding densification strain energy reached to 15.5 kJ/m3. Furthermore, the COS-7 cell culture experiment suggested that the solid foams had no cytotoxicity and performed excellent biocompatibility.

中文翻译：

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基于具有界面网络稳定性的细菌纤维素纳米原纤维和大豆分离蛋白的pickering效应的食用泡沫

摘要 具有可调结构和机械性能的可食用固体泡沫在食品工业的各种应用中引起了越来越多的兴趣。在这里，我们提出了一种通过 Pickering 乳液技术制造可食用固体泡沫的简便方法。制备了大豆分离蛋白（SPI）/细菌纤维素稳定的O/W Pickering乳液，随着大豆分离蛋白/细菌纤维素含量的增加或油量的增加，其液滴尺寸更小，物理稳定性更好。此外，流变学分析表明乳液具有剪切稀化和凝胶状流变行为。从乳液中除去溶剂后，得到大豆分离蛋白/细菌纤维素固体泡沫。泡沫具有新颖的机械性能，平台应力可达27.7 KPa，相应的致密化应变能可达15.5 kJ/m3。此外，COS-7 细胞培养实验表明，固体泡沫没有细胞毒性，具有良好的生物相容性。