A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability

Particle concentrations ( w ) and oil content ( Φ ) are crucial factors influencing the gel stability of Pickering emulsions. To understand the stabilization mechanism comprehensively, we prepared emulsion gels stabilized by CNF/DMY composite particles at various w (0.5–1.5 wt%) and Φ (0.2–0.6, v /v). The microstructure revealed the adsorption of these particles at the oil-water interface, with excess particles forming a three-dimensional network structure in the continuous phase. Rheological studies showed that the network structure of Pickering emulsions was significantly influenced by w and Φ , resulting in improved emulsion gel strength that hindered the movement of oil droplets and oxygen in the continuous phase, thereby enhancing emulsion stability. Three scenarios for the critical strain ( γ co ) were observed: at Φ  = 0.2, γ co decreased with increasing w , while at Φ  = 0.4, γ co increased with increasing w . At Φ  = 0.6, γ co remained relatively constant regardless of w . In conclusion, adjusting particle concentration and oil content enabled the control of microstructure, rheological properties, and antioxidant capacity of emulsion gels. These findings could be a valuable resource for formulating and ensuring the quality of emulsion gel-based products in the food industry.