Improved toughening attributes of coix seed oil high internal phase Pickering emulsion gel via the carrageenan and super-deamidated wheat gluten microparticles interfacial network fotified by the acid-heat induction strategy.

The toughening coix seed oil (CSO) high internal phase Pickering emulsion (CSO-HIPES) and gel (CSO-HIPESG) comprised of carrageenan (CR)/super-deamidated-gluten (SDG) micro-particles (CR/SDG) were investigated via acid-heat induction. Results showed polysaccharide natural deep eutectic solvent (P-NADES) by citric acid-glucose-carrageenan ((CGCR), molar ratio at 1:1:0.035) was the crucial for the preparation of SDG (deamidation degree, 99.38 %). P-NADES super-deamidation significantly enhanced emulsifying properties of SDG, increased the exposure of cysteine residues (26.77 μM/g) and strengthened hydrogen bonding interactions between SDG protein molecules. Confocal laser scanning microscope displayed the embedded CSO formed uniformly distributed emulsion droplets of smaller size (from 1253.97 to 253.35 nm) along with increased electrostatic repulsion (from 8.72 to 21.03 mV) of CSO-HIPES. It had excellent interfacial stability for the storage of 90 d under the optimized conditions at pH 5. CSO-HIPESG displayed exceptional stability towards heat (70-78 °C, 20-40 min), NaCl (20-40 mol/L), storage (90 d) upon acid-heat induction of CSO-HIPES, in coordination with the retarded oxidation process of CSO. The texture and stability of CSO-HIPESG were determined superior to commercially cream, especially for plasticity and water retention capacity. These findings further validated the potential of CR/SDG-encapsulated CSO as an exceptional interfacial stabilizer for HIPESG applications.