In this study, spherical aggregates were prepared by ovalbumin (OVA) and sodium tripolyphosphate at pH 7 and 65 °C for 0, 6, 12, 18, 24 h, and the properties of phosphorylated OVA (P-OVA) spherical aggregates forming and stabilizing Pickering O/W emulsions were studied. Results showed that the P-OVA heated for 12 h showed the highest surface hydrophobicity, which was demonstrated by static contact angles. The fluorescence intensity results showed that the more chromophore were exposed to the surrounding microenvironment because of protein conformational transitions. The dynamic tracking of P-OVA spherical aggregates was performed by transmission electron microscope, and the observation demonstrated that spherical aggregate formed after 12 h of heating were closely distributed and well dispersed, showing a very dense network shape. Besides, the emulsifying ability of P-OVA spherical aggregates was demonstrated by dynamic interfacial tension, which was due to the hydrophobic interaction in protein aggregates enabling the formation of stable Pickering nano-droplets. The Pickering emulsion stabilized by P-OVA spherical aggregates showed better salt ion stability (0–100 mmol/L NaCl) and thermal stability (0–95 °C) as compared to emulsions prepared by the unheated sample. These findings demonstrate the unique properties of spherical aggregates based on P-OVA for preparing Pickering emulsions, which can provide theoretical guidance in the food industry system.

Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared at 42 ℃ for 5 h and stored for 28 days at 4 ℃. The yogurts were evaluated for quality characteristics at different storage periods. Negligible differences in pH values, titratable acidities and viable counts were detected in all three types of yogurt during storage. However, compared to other yogurts, EHPPY exhibited desirable water holding capacity, throughout the storage period. Apart from this, sensory properties and antioxidant activities (2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP)) of EHPPY were also significantly improved during the storage period. Furthermore, the storage (Gʹ) and loss (Gʺ) modulus of PPY, EHPPY were lower than CY at 4 ℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4–50 ℃ indicating higher Gʹ (elasticity) than Gʺ (viscosity). Based on our findings, EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.