marxianus, which has obtained the EU and US safety qualification (QPS) and GRAS status and has been certified as food-grade yeast, was used to modified okara to prepare OIDF. Frequently used microbials were probiotics, yeast, and their composite fermentation system, and the qualities related to okara processing were significantly improved by fermentation. Microbial fermentation modified okara is also one of the common modification methods. Meanwhile, physicochemical methods are often accompanied by high energy consumption, the potential hazards of environmental pollution, and so on. Modification treatment mainly relies on physicochemical methods, such as high-energy wet media grinding, alkali treatment, ultrasonic alkali treatment, cooking alkali treatment, ultrasonic-assisted cooking alkali treatment, or other modification methods. These studies have proved that OIDF can be used as a Pickering emulsifier if subjected to certain modification treatments, opening up a new way for the high-value utilization of okara. In recent years, some studies have focused on the structural characteristics, physicochemical properties, and emulsification properties of OIDF. In terms of raw okara, the dense structure limited the extraction and application of okara insoluble dietary fiber (OIDF). It is considered as an excellent natural dietary fiber and has gradually attracted more attention. However, numerous data show that the content of dietary fiber in the dry matter of okara is up to 55%, of which the content of insoluble dietary fiber (IDF) is as high as 90%. Every year, about 70 million tons of okara is obtained after soybean processing, which is used as animal feed or discarded as waste due to additional processing costs. Soybean ( Glycine max (Linn.) Merr.) is one of the important grain crops worldwide, which is commonly used to make various soybean products, extract soybean oil, brew soy sauce, and extract protein. Wherein, polysaccharides-based particles have become a popular material due to their amphiphilic, natural aggregation characteristics and their abundant existence in nature. The composite-based particles include zein-tea saponin composite nanoparticles, dihydromyricetin-high-amylose corn starch composite particles, and zein-cellulose nanocrystals. The polysaccharides-based particles include octenyl succinic anhydride (OSA)-modified cellulose nanocrystals, physical or chemical modified nanostarch particles, enzyme-treated banana peels cellulose nanofibers, and alkali-treated or ultrasonic-treated soybean insoluble fiber particles. The proteins-based particles include surimi particles, heat-treated tea water-insoluble protein nanoparticles, and myofibrillar microgel particles. Recently, three main categories of biocompatible polymeric particles act as emulsifiers to stabilize Pickering emulsions have been revealed which are based on proteins, polysaccharides, and composite particles, respectively. The key to its stability is the irreversible adsorption of solid particles and the formation of a space barrier on the interface. Pickering emulsion is a novel emulsion stabilized by amphiphilic solid particles. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products. Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier.
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