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    Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

    Year: 2019

    Journal: Langmuir, Volume 35, SEP 17, page 12017–12027

    Authors: Cheng, Lirong; Ye, Aiqian; Hemar, Yacine; Gilbert, Elliot Paul; de Campo, Liliana; Whitten, Andrew E.; Singh, Harjinder

    Organizations: Riddet Institute, a National Centre of Research Excellence - New Zealand Tertiary Education Commission; ANSTO, Australia [P6070]

    Droplet-stabilized emulsions (DSEs) were made from oil droplets coated with whey protein microgel (WPM) particles. The WPM particles with z-average hydrodynamic diameters of 270.9 +/- 4.7 and 293.8 +/- 6.7 nm were obtained by heating whey proteins with 10 mM phosphate buffer, pH 5.9 (-PB) and no buffer (-NPB), respectively. The primary emulsions coated by WPM-NPB and WPM-PB particles had mass fractal dimensions of similar to 2.75, as determined by small- and ultra-small angle neutron scattering (SANS and USANS). The size of the subsequently formed DSEs (D-32 approximate to 7-23 mu m), which were stabilized by the primary emulsion droplets, made with either WPM-NPB (termed DSE-NPB) or WPM -PB (termed DSE-PB) was dependent on the concentration of the primary emulsion (10-60 wt %) in the aqueous phase. At the DSE-NPB interface, the adsorbed primary emulsion droplets formed a fractal network with a surface fractal dimension of about 3, indicating a rough interfacial layer. Combined SANS and USANS allowed a comprehensive understanding of the multilength scale structures from WPM particles to DSEs.
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