Riddet Institute , Massey University , Private Bag 11 222 , Palmerston North 4442 , New Zealand.
School of Food Science and Engineering , Qilu University of Technology (Shandong Academy of Sciences) , Jinan 250353 , China.
Langmuir. 2019 Sep 17;35(37):12017-12027. doi: 10.1021/acs.langmuir.9b01966. Epub 2019 Aug 26.
Droplet-stabilized emulsions (DSEs) were made from oil droplets coated with whey protein microgel (WPM) particles. The WPM particles with -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 ∼2.75, as determined by small- and ultra-small-angle neutron scattering (SANS and USANS). The size of the subsequently formed DSEs ( ≈ 7-23 μm), 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.
液滴稳定乳液（DSEs）是由乳滴表面包覆乳清蛋白微凝胶（WPM）颗粒制成的。通过加热 pH 值为 5.9 的 10 mM 磷酸盐缓冲液（-PB）和无缓冲液（-NPB）中的乳清蛋白，得到平均水动力学直径分别为 270.9 ± 4.7nm 和 293.8 ± 6.7nm 的 WPM 颗粒。用 WPM-NPB 和 WPM-PB 颗粒包覆的初级乳液的质量分形维数约为 2.75，这是通过小角和超小角中子散射（SANS 和 USANS）确定的。随后形成的 DSEs（≈7-23μm）的大小取决于水相中原级乳液的浓度（10-60wt%），初级乳液由 WPM-NPB（称为 DSE-NPB）或 WPM-PB（称为 DSE-PB）制成。在 DSE-NPB 界面，吸附的初级乳液滴形成具有约 3 的表面分形维数的分形网络，表明存在粗糙的界面层。SANS 和 USANS 的结合使我们能够全面了解从 WPM 颗粒到 DSEs 的多长度尺度结构。
