Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in- Water Emulsions - Food Colloids: Self-Assembly and Material Science - page 396

the interfacial rheology or the close-range interdroplet interaction is the main
determining factor.
26.5 Conclusions
We have investigated the rheology and microstructure of emulsion systems in
which the interfacial composition was varied, but other physical parameters
including the surface charge were kept constant. Significant differences in bulk
rheology and creaming behaviour have been found. Emulsions stabilized by
protein were found to have a much higher elastic bulk viscoelastic modulus
than the corresponding surfactant systems and to have a lower maximum
packing fraction. This disparity in behaviour can be attributed to differences in
the close range pair-wise interaction, the interfacial rheology, or both of these.
Acknowledgement
We acknowledge the support of BBSRC in funding this work through the Core
Strategic Grant to the Institute of Food Research.
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