Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in- Water Emulsions - Food Colloids: Self-Assembly and Material Science - page 390

0.035

0.03

0.025

0.02

0.015

0.01

0.005

0

0 200 400 600 800 100 120

Time (s)

Figure 1 Creep recovery behaviour of samples of emulsion creams stabilized either by
WPI (solid line) or Brij 35 (dashed line). A stress of 0.1 Pa was applied for 600
s and then removed

250

200

WPI

150

100

50

Brij/SDS

0

40

0 10 20 30 50 60

Time (h)

Figure 2 Storage modulus G 0 (solid line) and loss modulus G 00 (dashed line) for creaming
emulsions stabilized by WPI and Brij/SDS

observations reported in Figure 1. We also note that the rheological behaviour
of the creams continued to develop after the cream layer had fully formed,
particularly for the protein sample. This indicates that the number and/or the
strength of interactions continued to increase over time even after the creaming
was assumed to be complete. Another possible contributing factor to the larger
elasticity in the protein emulsion is the difference in the interfacial tension for
the protein and surfactant systems, and the influence that this has on droplet