Soy protein/β-glucan/tannic acid complex coacervates with different micro-structures play key roles in the rheological properties, tribological properties, and the storage stability of Pickering high internal phase emulsions.

Soy protein-glucan-tannic acid (S-G-T) complex coacervates were prepared by high-intensity ultrasonic processing (US), subcritical water (SW) treatment, and microfluidization homogenization with different pressures (DHPM 500 and 1000) to stabilize Pickering high internal phase emulsions (HIPEs). Our results show that different treatments affect the microstructure and interfacial properties of ternary coacervates by modifying the intermolecular associations between components. In particular, US and DHPM 500 resulted in the formation of ternary complexes with smaller particle sizes and compact network structures.