Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.

@article{Destribats2014EmulsionsSB,
  title={Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.},
  author={Mathieu Destribats and Martine Rouvet and C{\'e}cile Gehin-Delval and Christophe Schmitt and Bernard P Binks},
  journal={Soft matter},
  year={2014},
  volume={10 36},
  pages={6941-54}
}
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt. All emulsions creamed but exhibited exceptional resistance to coalescence. Clear correlations exist between the properties of the microgels in aqueous dispersion and the resulting emulsion characteristics. For conditions in which the particles were uncharged, fluid emulsions… CONTINUE READING
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