Background Microalgae and cyanobacteria are expected to play a key role as sustainable
protein source in future food production systems. Besides nutritional aspects, microalgae …

Protein stability against aggregation is a major quality concern for the production of safe and
effective biopharmaceuticals. Amongst the different drivers of protein aggregation …

The interfacial behaviour of myofibrillar protein is critical to the stability of myofibrillar protein-
stabilized oil in water emulsions. However, the effect of oil phase on the interfacial behaviour …

To investigate the effect of oil droplets surface film type and droplets size on the
physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion …

Highlights•Animal-based globular proteins form stiff viscoelastic solid layers at
interfaces.•Plant protein-based layers appear to be less stiff and more ductile.•Differences in …

Surfactant adsorption to fluid interfaces is ubiquitous in biological systems, industrial
applications, and scientific fields. Herein, we unravel the impact of the hydrophobic phase …

The unsaturated vegetable oil is commonly incorporated as protein-stabilized emulsion into
fat-substituted emulsified meat products (FSEMP), whose quality is closely related with the …

Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion
stabilizers with improved performance. An in-depth understanding of their interfacial …

The oil polarity was hypothesized to significantly influence the microscopic conformation of
interfacial myofibrillar protein (MP) and thus the mesoscopic interfacial rheology of MP film …

The hydrophobic or oil phase in fluid mixtures is often given little attention in interfacial
experiments and emulsion design. This has been the cause for significant inconsistencies in …