The effects of mixing ratio (1:1, 2:1 and 4:1 sodium caseinate: Hydroxypropyl methylcellulose, CN:HPMC), HPMC concentration (0, 0.6 and 1.2 wt%), CN concentration (0, 1.25 and 2.5) and beeswax addition (3%) on the physical stability of concentrated O/W emulsions (φoil = 0.6) were investigated. The emulsion stability, particle size distribution, microstructure and rheological properties were measured. The results showed that emulsion stability was significantly improved with increasing HPMC concentration (p_value < 0.05). The samples with the highest and the lowest biopolymers concentration at mixing ratio of 2:1 had the highest and the lowest ESI (98% and 48%), respectively. In addition, the most stable sample had the smallest volume mean diameter and approximately desirable rheological properties. The beeswax addition considerably improved rheological properties whereas increased droplets diameter and emulsion instability. In summary, concentrated emulsions stabilized by caseinate/Hydroxypropyl methylcellulose complex may be useful for application in particular food such as heavy cream, mayonnaise, oleogels and pharmaceutical products.

混合比例（酪蛋白酸钠：1：1、2：1和4：1：羟丙基甲基纤维素，CN：HPMC），HPMC浓度（0、0.6和1.2 wt％），CN浓度（0、1.25和2.5）和研究了蜂蜡添加量（3％）对浓缩O / W乳液（φ油= 0.6）的物理稳定性的影响。测量了乳液的稳定性，粒度分布，微观结构和流变性。结果表明，随着HPMC浓度的增加，乳液稳定性显着提高（p_值 <0.05）。混合比为2：1时，生物聚合物浓度最高和最低的样品的ESI分别最高和最低（分别为98％和48％）。另外，最稳定的样品具有最小的体积平均直径和近似理想的流变性质。蜂蜡的添加大大改善了流变性，同时增加了液滴直径和乳液的不稳定性。总之，用酪蛋白酸盐/羟丙基甲基纤维素复合物稳定的浓缩乳液可用于特殊食品中，例如浓稠奶油，蛋黄酱，油蛋白和药品。