{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T14:21:54Z","timestamp":1787062914520,"version":"build-2736575974"},"reference-count":67,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T00:00:00Z","timestamp":1778630400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the National Key Research and Development Program of China","award":["2024YFF1106202"],"award-info":[{"award-number":["2024YFF1106202"]}]},{"name":"the Science and Technology Program Project of Guizhou Province","award":["No. ZSYS [2025] 023"],"award-info":[{"award-number":["No. ZSYS [2025] 023"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32502275"],"award-info":[{"award-number":["32502275"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32502275"],"award-info":[{"award-number":["32502275"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Protein-stabilized high-internal-phase Pickering gel-like emulsions (HIPGEs) have gained broad attention in the food industry and functional food sectors. Polyphenol\u2013protein synergy is a common strategy to improve gel-like emulsion stability, yet issues such as insufficient interfacial viscosity persist, leading to poor long-term stability. Therefore, this study employed ovalbumin (OVA)-tea polyphenol (TP) as a composite model and introduced strongly negatively charged hyaluronic acid (HA) to construct a ternary Pickering gel-like emulsion with enhanced interfacial viscosity. We investigated the microstructure, physicochemical properties, stability mechanism, and simulated digestion behavior of the system. Results show that HA interacts with proteins and polyphenols via hydrogen bonding, strengthening the hydrogen-bond network and markedly improving gel-like emulsion stability. Moreover, HA stabilizes the oil\u2013water interface by enhancing the viscoelasticity of the system. At 0.8% HA, centrifugal stability reached 99.52%, rheological properties were optimal, and droplets were more uniform and tightly packed. In vitro digestion revealed that 0.8% HA increased the final retention of lutein to 35.16% and reduced free fatty acid release to 0.31 \u03bcmol, demonstrating excellent protective and controlled-release potential. This study confirms that HA can significantly improve the stability and digestively controlled release of OVA-TP Pickering gel-like emulsions, providing theoretical support for polysaccharides in enhancing protein\u2013polyphenol composite Pickering systems.<\/jats:p>","DOI":"10.3390\/gels12050425","type":"journal-article","created":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T07:44:26Z","timestamp":1778658266000},"page":"425","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Hyaluronic Acid Improves Stability in Ovalbumin-Tea Polyphenol Pickering Particle-Stabilized Gel-like HIPEs via Interfacial Reinforcement"],"prefix":"10.3390","volume":"12","author":[{"given":"Jingchun","family":"Ma","sequence":"first","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shenghui","family":"Bi","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Yang","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"E","family":"Zhao","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Zhou","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun","family":"Ye","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanyuan","family":"Liu","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0392-4992","authenticated-orcid":false,"given":"Qiujin","family":"Zhu","sequence":"additional","affiliation":[{"name":"Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"122775","DOI":"10.1016\/j.molliq.2023.122775","article-title":"Evolution and critical roles of particle properties in Pickering emulsion: A review","volume":"388","author":"Ming","year":"2023","journal-title":"J. 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