Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions-Reference-Cited by-同舟云学术

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

Published:2014 Issue:36 Volume:10 Page:6941-6954
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Destribats Mathieu¹²³⁴,Rouvet Martine⁵⁶⁷,Gehin-Delval Cécile⁵⁶⁷,Schmitt Christophe⁵⁶⁷,Binks Bernard P.¹²³⁴

Affiliation:

1. Surfactant & Colloid Group

2. Department of Chemistry

3. University of Hull

4. Hull. HU6 7RX, UK

5. Department of Food Science and Technology

6. Nestlé Research Center

7. CH-1000 Lausanne 26, Switzerland

Abstract

We have investigated a new class of food-grade particle, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilised food-grade oil-in-water emulsions exhibiting exceptional resistance to coalescence.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/SM/C4SM00179F

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