The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels

摘要: Abstract This work addresses the effect of network architecture on large deformation mechanical properties whey protein-stabilized emulsion-filled gelatin gels as a fat- or oil-filled composite food matrix. Electrostatic interactions were used to induce either homogeneous (pH 6) heterogeneous 4) architecture; latter was characterized by droplet-rich, protein dense domains embedded in continuous polymer gel network. Homogeneous displayed transition from strain hardening softening with increasing filler content. In contrast, formation caused linear stress-strain response up brittle fracture. Fracture mechanics dominated imperfect interfacial adhesion and filler-filler contacts under compression. A decrease fracture stress amplification debonding. These effects balanced which produced an increase strain, particularly for fat-filled gels. gels, more rigid, viscous nature droplet-rich decreased but increased they became dominant load-bearing structure. The lipid physical state had marginal impact while gelator concentration reduced observed stress.This demonstrates that filler/matrix can be modulate structure turn play strong role determining behavior material.