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Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions (2014)
Journal Article
Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., & Binks, B. P. (2014). Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions. Soft matter, 10(36), 6941-6954. https://doi.org/10.1039/c4sm00179f

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 ex... Read More about Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions.