Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 -- Framework for the study of emulsion gels

TL;DR

This paper proposes a new framework viewing protein-stabilised emulsion gels as composite networks of proteins and droplets, analyzing their rheological properties to understand their behavior and potential for tailored formulations.

Contribution

It introduces a novel conceptual model of emulsion gels as composite networks and provides rheological analysis across various compositions.

Findings

Rheology depends mainly on total volume fraction.

Composition influences similarity to pure droplet or protein gels.

Emulsion gels are intermediate between droplet and protein gels.

Abstract

The aggregation of protein-stabilised emulsions leads to the formation of emulsion gels. These soft solids are classically envisioned as droplet-filled matrices. Here however, it is assumed that protein-coated sub-micron droplets contribute to the network formation in a similar way to proteins. Emulsion gels are thus envisioned as composite networks made of proteins and droplets. Emulsion gels with a wide range of composition are prepared and their viscoelasticity and frequency dependence are measured. Their rheological behaviours are then analysed and compared with the properties of pure gels presented in the first part of this study. The rheological behaviour of emulsion gels is shown to depend mostly on the total volume fraction, while the composition of the gel indicates its level of similarity with either pure droplet gels or pure protein gels. These results converge to form an emerging picture of protein-stabilised emulsion gel as intermediate between droplet and protein gels. This justifies a posteriori the hypothesis of composite networks, and opens the road for the formulation of emulsion gels with fine-tuned rheology.